Lemon Vinaigrette Recipe
This lemon vinaigrette is incredibly easy to make, super versatile and tastes amazing. Drizzle it on all your salad and veggie recipes!
Servings: 6 servings
Equipment
- Glass Mixing Bowls My favorite set of nesting bowls in all sizes!
Ingredients
- ⅓ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- 1 garlic cloves minced
- salt and pepper to taste
Instructions
- Whisk. Add all the ingredients to a small bowl and whisk together until fully emulsified.
- Use or chill. Use immediately or refrigerate in an airtight storage container until ready to use.
Notes
- To store in the fridge: This dressing will stay good for up to one week. If you notice the oil separating, shake or stir it well before using. If the oil has hardened slightly after chilling, let the vinaigrette sit at room temperature for a few minutes to loosen it up.
- This lemon vinaigrette will last for up to one week in the fridge in a sealed container (though it may lose some of its bright flavors over time). Here are some of my favorite storage containers.
- Watch me make this lemon vinaigrette as part of my Meal Prep for Spring recipe video.
- If you prefer a creamier dressing, give my lemon tahini dressing a try. And if you'd like to make this dressing Whole30 compliant, just omit the honey.
Nutrition
Serving: 2tbsp | Calories: 111kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 10mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg