Lemon Vinaigrette Recipe (5 Minutes)
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This easy and delicious Lemon Vinaigrette recipe is a favorite salad dressing and marinade. Toss with your favorite greens, Greek salad, or marinate chicken for a quick and flavorful meal!
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This easy lemon vinaigrette recipe is a perfect one to have close by for tossed grilled vegetables and salads of all kinds (I especially love it with spinach salad)! Its bright lemon flavor makes it much more delicious than any store-bought dressing!
If you’re grilling, try this over roasted or grilled veggies. Or with a sheet pan of roasted asparagus or even broccolini! This lemon vinaigrette will soon be a staple in your refrigerator as it is in mine.
Lemon Vinaigrette Ingredients
Ingredient measurements are in the recipe card below, but here is a list of what you will need:
- Fresh lemon juice: for a bright, tangy flavor
- Olive oil gives richness to the dressing
- Garlic brings an extra kick to the dressing that makes it irresistible
- Dijon mustard, I prefer whole grain for depth of flavor
- Honey or maple syrup brings a delightful sweetness that balances the garlic and citrus. This ingredient is optional.
- Salt and freshly cracked black pepper to taste
- Fresh or dried herbs: this is an optional ingredient but brings a delicious aromatic flavor to the dressing.
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Lemon Vinaigrette (5 Minutes)
Ingredients
- 1/4 cup fresh lemon juice
- 1 garlic clove minced or pressed
- 1 teaspoon Dijon mustard I prefer whole grain
- 1/2 teaspoon honey or maple syrup
- Kosher salt and freshly cracked black pepper to taste
- 1/3 cup olive oil extra virgin
- 1/2 teaspoon fresh or dried herbs like thyme or rosemary
Equipment
- Lidded Mason Jars 10-ounce
Instructions
- In a small bowl, whisk together lemon juice, garlic, Dijon mustard, honey, salt, pepper, and herbs if using. Then drizzle in the olive oil and whisk to emulsify.
- Or, you can add the ingredients to a tight-fitting lidded jar and vigorously shake to combine the ingredients.
- If the dressing is too lemony or tangy, add a bit more olive oil.
- Store in the refrigerator for up to 1 week. The dressing will solidify slightly, to soften, let it sit at room temperature for a few minutes and then stir.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.