Lemon Vinaigrette
This light and fresh honey Lemon Vinaigrette is a simple way to dress up your salad greens — with just 5 minutes and a few pantry staples!
Course condiment, Salad, Sides
Cuisine American, Mediterranean
Keyword homemade vinaigrette, honey lemon vinaigrette, lemon vinaigrette
Prep Time 5 minutes
Total Time 5 minutes
Servings
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cup plus 1 tablespoon
Calories 89.5 kcal
Author Blair
Ingredients
list of 7 items
1 teaspoon Dijon mustard
3 tablespoons freshly-squeezed lemon juice
1 tablespoon white vinegar
1 tablespoon honey
Kosher salt and ground black pepper
¾ cup olive oil
For serving: salad greens
list end
Instructions
list of 2 items
1. In a small bowl, whisk together mustard, lemon juice, vinegar, honey, 1 teaspoon salt and ¼ teaspoon pepper. While whisking, slowly add the olive oil
until the dressing is emulsified.
2. Place salad greens in a large bowl. Season with a little bit of salt and pepper. Drizzle with just enough dressing to moisten, toss to coat. Serve immediately.
list end
Recipe Notes
Write list…
• Store the lemon vinaigrette in a jar or other container with an airtight lid so that you can easily shake it up before using.• You should refrigerate
the vinaigrette to prevent the growth of bacteria or mold. The lemon vinaigrette will last in the refrigerator for up to 2 weeks. If you add extra fresh
herbs, I would recommend keeping the vinaigrette for just 1 week.• To maximize the amount of juice that you get from your fresh lemons, roll the lemon
on the counter (pressing gently with your palm) before cutting and juicing.• The amount of juice that you extract from 1 lemon will vary depending on the
particular fruit; however, in general 1 lemon yields about 2 tablespoons of lemon juice. As a result, you will need about 1 1/2 lemons for this recipe.•
For a creamy lemon vinaigrette, reduce the olive oil to 1/4 cup and use 1/4 cup of mayonnaise, sour cream or Greek yogurt. You can thin the dressing, as
desired, with cream or half-and-half.• For a stronger, more prominent lemon flavor, add 1/2 teaspoon grated lemon zest to the dressing.• Add your favorite
fresh herbs to the dressing. Oregano, dill, chives, parsley or basil would all be delicious!• For a sweeter dressing, use two tablespoons of honey.
Nutrition Facts
Lemon Vinaigrette
Amount Per Serving (1 tablespoon)
Calories 89.5 Calories from Fat 89
% Daily Value*
Fat 9.9g15%
Saturated Fat 1.4g9%
Polyunsaturated Fat 1.1g
Monounsaturated Fat 7.1g
Sodium 73mg3%
Potassium 4.9mg0%
Carbohydrates 1.3g0%
Sugar 1.1g1%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
This light and fresh honey Lemon Vinaigrette is a simple way to dress up your salad greens — with just 5 minutes and a few pantry staples!
Course condiment, Salad, Sides
Cuisine American, Mediterranean
Keyword homemade vinaigrette, honey lemon vinaigrette, lemon vinaigrette
Prep Time 5 minutes
Total Time 5 minutes
Servings
undefined
cup plus 1 tablespoon
Calories 89.5 kcal
Author Blair
Ingredients
list of 7 items
1 teaspoon Dijon mustard
3 tablespoons freshly-squeezed lemon juice
1 tablespoon white vinegar
1 tablespoon honey
Kosher salt and ground black pepper
¾ cup olive oil
For serving: salad greens
list end
Instructions
list of 2 items
1. In a small bowl, whisk together mustard, lemon juice, vinegar, honey, 1 teaspoon salt and ¼ teaspoon pepper. While whisking, slowly add the olive oil
until the dressing is emulsified.
2. Place salad greens in a large bowl. Season with a little bit of salt and pepper. Drizzle with just enough dressing to moisten, toss to coat. Serve immediately.
list end
Recipe Notes
Write list…
• Store the lemon vinaigrette in a jar or other container with an airtight lid so that you can easily shake it up before using.• You should refrigerate
the vinaigrette to prevent the growth of bacteria or mold. The lemon vinaigrette will last in the refrigerator for up to 2 weeks. If you add extra fresh
herbs, I would recommend keeping the vinaigrette for just 1 week.• To maximize the amount of juice that you get from your fresh lemons, roll the lemon
on the counter (pressing gently with your palm) before cutting and juicing.• The amount of juice that you extract from 1 lemon will vary depending on the
particular fruit; however, in general 1 lemon yields about 2 tablespoons of lemon juice. As a result, you will need about 1 1/2 lemons for this recipe.•
For a creamy lemon vinaigrette, reduce the olive oil to 1/4 cup and use 1/4 cup of mayonnaise, sour cream or Greek yogurt. You can thin the dressing, as
desired, with cream or half-and-half.• For a stronger, more prominent lemon flavor, add 1/2 teaspoon grated lemon zest to the dressing.• Add your favorite
fresh herbs to the dressing. Oregano, dill, chives, parsley or basil would all be delicious!• For a sweeter dressing, use two tablespoons of honey.
Nutrition Facts
Lemon Vinaigrette
Amount Per Serving (1 tablespoon)
Calories 89.5 Calories from Fat 89
% Daily Value*
Fat 9.9g15%
Saturated Fat 1.4g9%
Polyunsaturated Fat 1.1g
Monounsaturated Fat 7.1g
Sodium 73mg3%
Potassium 4.9mg0%
Carbohydrates 1.3g0%
Sugar 1.1g1%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
