Lemon Vinaigrette Dressing Recipe

I am passionate about bright flavors and this lemon vinaigrette is a tribute to fresh ingredients. It combines freshly squeezed lemon juice, extra virgin olive oil, dijon mustard, a fragrant garlic clove, a hint of honey, salt and black pepper. I love how this salad dressing beautifully accents every salad.

I recently tried making this Lemon Vinaigrette Dressing and it turned out to be a refreshing surprise that totally upgraded my homemade salads. I love how the tangy kick of 1/4 cup freshly squeezed lemon juice perfectly complements the rich flavor of 1/2 cup extra virgin olive oil.

Adding in 1 teaspoon Dijon mustard and a finely minced garlic clove creates a subtle yet vibrant bite in every drizzle. The 1 tablespoon honey ties all the flavors together, balancing the acidity just right, while a pinch of salt and some freshly ground black pepper give it that extra layer of taste.

I found that this healthy vinaigrette dressing not only works wonders on a variety of greens but also brings a lively zest to any salad. Its simplicity makes it the ideal choice for those who love experimenting with resep salad styles and turning everyday salads into something exciting.

Enjoy playing around with it and perfecting your own twist!

Why I Like this Recipe

I like this lemon vinaigrette because it’s super easy to whip up when I’m in a hurry. I love how the tart lemon juice mixes with the sweetness of the honey, giving it a cool balance that makes even the plainest salad taste great. I also really like that I can adjust the salt and pepper as i want, so it always turns out just right for me. Lastly, its fresh flavor makes me feel like i’m eating something light and healthy, which is perfect for any meal.

Ingredients

• Lemon Juice: gives tangy fresh flavor while offering a vitamin C boost to wake up your taste buds.
• Extra Virgin Olive Oil: adds smooth, rich body and healthy monounsaturated fats that are great for you.
• Dijon Mustard: provides a zesty kick and helps blend the dressing, making everything come together.
• Garlic: minced real fine, giving a spicy aroma and natural antioxidant benefits for extra depth.
• Honey: mixes in natural sweetness and subtle floral notes to balance the sour lemon just right.
• Salt and Pepper: season it perfectly and enhance the flavor of every single ingredient.

Ingredient Quantities

• 1/4 cup freshly squeezed lemon juice
• 1/2 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely minced
• 1 tablespoon honey
• Salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. In a bowl, mix together the 1/4 cup of freshly squeezed lemon juice, 1 teaspoon of Dijon mustard, 1 tablespoon of honey, and the finely minced garlic.

2. Slowly drizzle in the 1/2 cup of extra virgin olive oil, whisking constantly so it blends well with the lemon juice mix.

3. Add salt and freshly ground black pepper to taste.

4. Whisk the whole mixture vigorously until it becomes a smooth, light emulsion.

5. Taste the dressing and adjust the salt, pepper, or even honey if you think it needs more sweetness or tanginess.

6. Let the dressing sit for about 5 minutes so the flavors can meld together a bit.

7. Drizzle the vinaigrette over your salad just before serving, and toss to coat evenly.

8. If you have any leftovers, store it in a sealed container in the fridge and give it a good shake before using it next time.

Equipment Needed

1. A medium mixing bowl
2. Measuring cups and spoons
3. A whisk
4. A knife for mincing garlic
5. A citrus juicer
6. A sealed container for storage

FAQ

Lemon Vinaigrette Dressing Recipe Substitutions and Variations

• Instead of 1/4 cup freshly squeezed lemon juice, you can try using lime juice or a diluted white wine vinegar to give that tangy twist.
• If you dont have extra virgin olive oil, avocado oil or grapeseed oil works great as a substitute.
• Dijon mustard can be swapped out for whole grain mustard, or even a bit of yellow mustard if thats what you have in your pantry.
• Instead of a garlic clove minced up fine, you might use a small pinch of garlic powder (just go light since it’s stronger).
• If you arent a fan of honey, maple syrup or agave nectar can be used to add the same hint of sweetness to your dressing.

Pro Tips

1. When you’re drizzling the olive oil, go slow and steady so that it mixes with the lemon juice real good; if you rush it, the dressing won’t blend nicely and could look a bit curdled.
2. Let the dressing sit for a few minutes before you toss it with your salad so that all the flavors get a chance to mingle and mellow out a bit.
3. Always taste your dressing at the end and add more salt or pepper if needed – it’s easier to add than to fix a dressing that’s too salty or bland.
4. If you end up with extra dressing in the fridge, give it a good shake before using it next time, cause the ingredients tend to separate when they chill.