Every now and then I find a recipe that transforms a salad into something truly fresh and unexpected. I recently whipped up a version of Lemon Vinaigrette that unveiled a burst of vibrant flavors while keeping everything light and crisp. I am excited to share this little gem with you.

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I’ve always been fascinated by the power a simple homemade salad dressing has over an ordinary meal. This lemon vinaigrette dressed up my greens like nothing before.

I started mixing 1/4 cup freshly squeezed lemon juice with 1/2 cup extra virgin olive oil, then tossed in 1 teaspoon honey, 1/2 teaspoon Dijon mustard and even a small minced garlic clove for that extra kick. I couldn’t resist adjusting the salt and fresh ground black pepper till it hit the right balance.

It’s super refreshing and perfect for those days when you want something light but bursting with flavour. I love how this vinaigrette works on just about any salad and transforms it into something special.

Whether you’re looking for a healthy twist or a fresh salad dressing recipe to impress your friends, this lemon vinaigrette is a keeper in my kitchen. Dig in and enjoy creating your version!

Why I Like this Recipe

I really like this recipe for several reasons. First, I love how the flavors blend together so perfectly. The tangy lemon juice and sweet honey mix up with the olive oil to give a bright, fresh taste that instantly liven up any salad.

Secondly, it’s super easy to whip up. I just toss all the ingredients together, stir it well, and let it sit for a few minutes so all the flavors can mix. It doesn’t take much time to make which is awesome when I’m in a hurry.

Another thing I like is how versatile it is. I can use it on nearly any salad or even as a marinade for my veggies. Plus, I can easily add or leave out the garlic if I’m in the mood for something extra flavorful.

Lastly, I feel good about making something from scratch. It reminds me that sometimes simple recipes are the best and it always tastes so much better than store bought dressings.

Ingredients

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Lemon juice provides a tangy kick and a burst of vitamin C for bright flavor.
Extra virgin olive oil offers healthy fats and antioxidants while making the dressing silky.
Honey adds natural sweetness that nicely balances the tartness of lemon juice.
Dijon mustard gives a subtle pinch of spice and helps the ingredients blend together.
Garlic (optional) brings a punch of robust flavor and may offer extra health benefits.

Ingredient Quantities

1/4 cup freshly squeezed lemon juice

1/2 cup extra virgin olive oil

1 teaspoon honey (or a bit of sugar if youd rather)

1/2 teaspoon Dijon mustard

1 small garlic clove, minced (optional)

Salt to taste

Fresh ground black pepper to taste

How to Make this

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1. In a small bowl, combine 1/4 cup freshly squeezed lemon juice, 1 teaspoon honey, and 1/2 teaspoon Dijon mustard.

2. If you want a garlicky kick, add the minced garlic clove right now.

3. Slowly drizzle in 1/2 cup extra virgin olive oil while whisking continuously until it emulsifies well.

4. Toss in a pinch of salt and some freshly ground black pepper to suit your taste.

5. Give the dressing a good stir or whisk again to make sure all the ingredients are mixed nicely.

6. Let the vinaigrette sit for about 5 minutes at room temperature so the flavors can meld together.

7. Taste and adjust seasonings if needed, then pour it over your favorite salad and enjoy!

Equipment Needed

1. Small bowl – vital for mixing together the lemon juice, honey, mustard, and oil so that the vinaigrette emulsifies properly.
2. Measuring cups and spoons – needed to accurately portion out the lemon juice, olive oil, honey, and Dijon mustard.
3. Whisk – essential for slowly drizzling in the olive oil while combining the ingredients to create a smooth dressing.
4. Knife and cutting board – required to mince the garlic clove if you want that garlicky kick.
5. Citrus juicer (optional) – helps extract lemon juice more efficiently while preserving its vitamin C content.

FAQ

Q: Can i use sugar instead of honey?

A: Yup, you can use a bit of sugar if you dont have honey. It will still give you that nice slight sweetness.

Q: How long can i store this dressing?

A: You can keep it in the fridge for about a week, but just give it a good stir before serving as it might separate.

Q: Do i need to whisk it really hard?

A: Nah, just a good whisk or you can even shake it up in a jar. The idea is to mix the lemon juice and olive oil well.

Q: What if i dont have Dijon mustard?

A: If you dont have mustard, you can skip it or use a bit of yellow mustard, though the flavor wont be exactly the same.

Q: Can i add herbs to the dressing?

A: Sure thing, chopped fresh herbs like basil or parsley can be added for a twist, just add them in after the dressing is well mixed.

Lemon Vinaigrette Dressing Recipe Substitutions and Variations

Instead of lemon juice, try using lime juice or even a mix of lime and a little orange juice for a different but still zesty tang.
If you’re out of extra virgin olive oil, you can use avocado oil or grapeseed oil, both of which work pretty well in dressings.
Not into honey? Agave syrup or maple syrup can replace it, giving a similar sweetness without too much fuss.
If you dont have Dijon mustard, plain yellow mustard or whole grain mustard can be a good swap, though the flavor might be a bit different.
No garlic on hand? You can use a pinch of garlic powder or just skip it if you dont want its strong taste.

Pro Tips

1. When you’re slowly pouring the olive oil into the lemon juice mixture, try not to rush it, whisk continuously—that way its more likely to emulsify right and not just separate into a mess later on.
2. If you like having a garlicky kick, consider letting the minced garlic sit in the lemon juice for a couple of minutes before adding the oil so its flavor really gets a chance to mix in.
3. Taste as you go, especially after you add the salt and pepper; sometimes you might need just a tiny bit more honey or mustard to balance the tanginess, so adjust it slowly.
4. Let the whole thing sit at room temp for a few minutes after mixing; this resting period does wonders in bringing all the flavors together and makes your dressing smoother.

Lemon Vinaigrette Dressing Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

167

kcal

Equipment: 1. Small bowl – vital for mixing together the lemon juice, honey, mustard, and oil so that the vinaigrette emulsifies properly.
2. Measuring cups and spoons – needed to accurately portion out the lemon juice, olive oil, honey, and Dijon mustard.
3. Whisk – essential for slowly drizzling in the olive oil while combining the ingredients to create a smooth dressing.
4. Knife and cutting board – required to mince the garlic clove if you want that garlicky kick.
5. Citrus juicer (optional) – helps extract lemon juice more efficiently while preserving its vitamin C content.

Ingredients

1/4 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1 teaspoon honey (or a bit of sugar if youd rather)
1/2 teaspoon Dijon mustard
1 small garlic clove, minced (optional)
Salt to taste
Fresh ground black pepper to taste

Directions

In a small bowl, combine 1/4 cup freshly squeezed lemon juice, 1 teaspoon honey, and 1/2 teaspoon Dijon mustard.
If you want a garlicky kick, add the minced garlic clove right now.
Slowly drizzle in 1/2 cup extra virgin olive oil while whisking continuously until it emulsifies well.
Toss in a pinch of salt and some freshly ground black pepper to suit your taste.
Give the dressing a good stir or whisk again to make sure all the ingredients are mixed nicely.
Let the vinaigrette sit for about 5 minutes at room temperature so the flavors can meld together.
Taste and adjust seasonings if needed, then pour it over your favorite salad and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.