Lemon Vinaigrette Dressing
This lemon vinaigrette dressing is light, tangy, and perfect for salads or roasted veggies. Quick to make, easy to love! It's better than store-bought dressings any day.
Servings: 1 cup
Calories: 724kcal
Ingredients
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic grated
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt more to taste
- 1 tablespoon honey or maple syrup or more to taste
- ⅓ cup extra-virgin olive oil
- 1 teaspoon thyme
Instructions
- In a medium bowl, add the lemon juice, lemon zest, garlic, mustard, salt, honey and thyme. Whisk together to combine. Taste to adjust seasoning.
- Slowly add in the olive oil while whisking until the dressing is emulsified. Or you can combine everything in a jar with a tight-fitting lid and shake until emulsified. Enjoy on a salad or toss with roasted veggies.
Notes
- If the dressing is too tangy for your liking add a few more tablespoons of olive oil, to taste.
- Use fresh lemon juice for the best flavor. Bottled lemon juice just won't give you the same zesty brightness.
- Grating the garlic instead of mincing it helps it to distribute more evenly in the dressing.
Nutrition
Calories: 724kcal | Carbohydrates: 24g | Protein: 1g | Fat: 72g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 53g | Sodium: 2384mg | Potassium: 110mg | Fiber: 1g | Sugar: 19g | Vitamin A: 104IU | Vitamin C: 30mg | Calcium: 26mg | Iron: 1mg