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This Lemon Vinaigrette recipe is my favorite go-to dressing for any salad, from simple greens to Cobb salad or roasted veggies. It’s fresh, healthy, and can be made in advance.
I truly believe this is the best lemon vinaigrette recipe out there. It’s much better and more affordable than store-bought dressings, and uses only clean ingredients. Plus, it only takes a few minutes to make and lasts for up to a week.
You’ll love this lemon vinaigrette because it’s light and tangy, perfect for salads like Berries and Pecans, Arugula Salmon Salad, or Kale and Brussels Sprout Salad.
I always prefer making my own dressing instead of buying bottled ones. Lemon is my top choice for salads like arugula, asparagus, or butter lettuce. If you try this healthy lemon vinaigrette recipe, please tag me in your photos or videos on Instagram, TikTok, or Facebook!
Ingredients:
– Lemons
– Water
– Dijon Mustard
– Garlic Cloves
– Italian seasoning, parsley, kosher salt, black pepper
– Extra Virgin Olive Oil
Instructions:
1. Whisk together all ingredients except the oil.
2. Slowly pour in the oil while whisking until emulsified.
3. Taste and adjust seasoning to your liking.
Variations:
– Use vinegar instead of lemon juice
– Omit mustard if desired
– Add honey, maple syrup, or sugar to balance acidity
– Experiment with different herbs or omit them altogether
– Shake ingredients in a jar if you don’t have a whisk
Storage:
Keep the dressing in an airtight container in the refrigerator for up to a week. Let it come to room temperature and shake before using if the oil solidifies.
Try this Lemon Vinaigrette on salads or other dishes for a refreshing burst of flavor!
