Lemon Vinaigrette Dressing Recipe
Learn how to make lemon vinaigrette instantly brighten your salad, seafood, and vegetable dishes. Follow the steps below and never buy lemon salad dressing from the store again.
Servings 4 servings (2/3 cups)
Calories 246kcal
Ingredients
- ½ cup olive oil
- 4 tablespoons lemon juice
- 2 small cloves of garlic minced
- 1 teaspoon dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Place all the ingredients in a jar and give it a shake.
Video
Notes
Notes:
- The video in the recipe card shows you how to make three different quinoa salads using this simple lemon vinaigrette recipe.
- The Dijon mustard adds a hint of spice and helps the dressing emulsify. Add more if you like your dressing a bit creamier.
- Swap in minced shallot for garlic: I think lemon garlic vinaigrette is delicious but for a milder flavor you can use a small minced shallot instead.
- A classic vinaigrette recipe calls for a ratio of 3:1 oil to acid, but I like my dressings less oily and more flavorful, so I use a ratio of 2:1. As always, adjust to your liking.
- When storing, the olive oil may solidify in the fridge. Simply remove the salad dressing at least 5 minutes before using to allow the olive oil to loosen in terms of consistency.
- The lemon juice and olive oil will separate in the fridge. This is completely natural since oil and vinegar do not mix. All you have to do is give it a gentle shake before drizzling over your meal of choice.
Nutrition
Calories: 246kcal | Carbohydrates: 2g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 596mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin C: 6mg | Calcium: 3mg | Iron: 1mg