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Lemon Vinaigrette Recipe

5 from 6 votes

This is my go-to Lemon Vinaigrette Recipe. I love it over any salad, from simple green salads to roasted veggies. It’s bright, healthy, and can be made ahead.

Prep Time: 5

Cook Time: 0

Total Time: 5

Yield: 6 servings

Course: salad dressing

Cuisine: American

Ingredients

1/4 cup lemon juice (from 2 lemons)
1 tablespoon water
1 teaspoon Dijon mustard
1 large garlic cloves (minced (or 2 small))
1 teaspoon dried Italian seasoning
1 teaspoon dried parsley
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
6 tablespoons extra virgin olive oil (or heaping 1/3 cup)

Instructions

Whisk Ingredients: In a mixing bowl, combine the lemon juice, water, Dijon, garlic, Italian seasoning, dried parsley, kosher salt and black pepper and whisk together.
Add the oil: While whisking, drizzle the extra virgin olive oil. Continue to whisk until fully emulsified.
Dress your salad or refrigerate: Taste and adjust seasoning to your liking.
Store, covered in the refrigerator, for up to 1 week. Give it a good shake to reincorporate the oil.

Notes

Variations: If you want to balance the acid with sweetness, you can add 1 teaspoon of honey, maple or sugar to the dressing.

Nutrition

Serving: 2tablespoons, Calories: 123kcal, Carbohydrates: 1g, Protein: 0.5g, Fat: 13.5g, Saturated Fat: 2g, Sodium: 113mg, Fiber: 0.5g

- WW Points: 5

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