Lemon Vinaigrette
My go-to lemon vinaigrette is a staple recipe I love—a bright, tangy, slightly sweet dressing that makes everything taste fresher, better, and more delicious.
Servings: 10 Servings
Ingredients
- Juice of 1 lemon
- ¼ cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoons honey
- 1 garlic clove minced
- ⅛ teaspoon Kosher salt
- ⅛ teaspoon fresh cracked black pepper
- ¾ cup extra-virgin olive oil
Instructions
- Add all ingredients to a glass container with a lid. I love using a ball jar for this, but any sturdy glass container will do.
- Shake vigorously until it’s emulsified and slightly creamy. That’s it. So easy.
- Serve immediately, or store at room temperature for 1-2 weeks.
Nutrition
Calories: 152kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 47mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.2mg
