Simple Lemon Vinaigrette Recipe in 5 Minutes

bottle of lemon vinaigrette dressing with bowl of salad

5 from 2 votes

Simple Lemon Vinaigrette Recipe in 5 Minutes

This five minute lemon vinaigrette recipe has a tangy flavor that is perfect for any salad you can think of, making it the ultimate quick fix for busy weekdays.

Prep Time5

Total Time5

Course: Salads

Cuisine: American, French

Diet: Gluten Free, Low Lactose

Servings: 1/4 cups

Calories: 148kcal

Author: Jami Boys

Ingredients

3/4 cup olive oil
1/3 cup lemon juice, preferably fresh
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 teaspoon black pepper
1/2 teaspoon sea salt (or 1/3 teaspoon kosher salt)
1 teaspoon dried herbs, optional (basil, thyme, rosemary, oregano or a mix like Italian)*
1 teaspoon honey or maple syrup, optional

Instructions

Add all the ingredients you're using together in a 1 or 2-cup measuring glass (or add straight to a bottle to shake or whisk and store).
TIP: To thoroughly mix, hold a whisk handle between your hands in the mixture and rotate back-and-forth quickly until the ingredients are completely combined OR use an immersion hand held blender (it's quicker to shake straight in the bottle, but it doesn't mix and stay combined as thoroughly as when whisked).
Store in the fridge for two weeks or more (bring to room temperature before serving if olive oil hardens). OPTIONAL to store at room temperature and avoid hardening: Use 1/2 teaspoon of garlic powder in place of the fresh garlic.

Notes

*OR use 1 tablespoon chopped fresh herbs.

Variations:

If your family is used to sweet store bought dressings, use a teaspoon or so of honey or maple syrup (or to taste).
For a classic Greek salad dressing, add oregano as the herb to the basic recipe. Serve over a green salad with tomatoes, cucumber, onion, sweet pepper, and feta.
Use a spicy brown mustard or other favorite mustard in place of the Dijon.
This makes a GREAT marinade for chicken - toss in a bowl about an hour or so before baking or grilling.

Nutrition