Lemon Vinaigrette Recipe
This lemon vinaigrette is incredibly easy to make, super versatile and tastes amazing. Drizzle it on all your salad and veggie recipes!
Servings: 6 servings
- ⅓ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup
- 1 garlic cloves minced
- salt and pepper to taste
- This lemon vinaigrette will last for up to one week in the fridge in a sealed container (though it may lose some of it's bright flavor over time). Here are some of my favorite storage containers.
- Watch me make this lemon vinaigrette as part of my Meal Prep for Spring recipe video.
- If you do prefer a creamier dressing, give my lemon tahini dressing a try. And if you'd like to make this dressing Whole30 compliant, just omit the honey.
Serving: 2tbsp | Calories: 111kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 10mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 1mg