Honey Lemon Vinaigrette Salad Dressing
Looking for a delicious salad dressing? This homemade dressing is perfect for all of your favorite salads. It's simple to make, with so much flavor, and a great way to dress up a simple green salad. Made with staple ingredients, and ready in no time!
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12 people
Calories: 98kcal
- 4 ounces olive oil
- 2 tablespoons lemon juice (juice of 1 lemon)
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey (or to taste)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon ground black pepper
If using a food processer, blender, or in a jar:
Add 4 ounces of olive oil, the juice of 1 lemon, 2 tablespoons of honey, 2 tablespoons of Dijon mustard, and 2 tablespoons of apple cider vinegar, to a food processor or blender.
Add 2 cloves of garlic, 1 teaspoon of dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper. Blend, shake vigorously, or process until completely smooth and emulsified.
To use a whisk:
Add the juice of 1 lemon, 2 tablespoons of honey, 2 tablespoons of Dijon mustard, and 2 tablespoons of apple cider vinegar, to a food processor or blender.
Slowly stream in 4 ounces of olive oil while whisking vigorously until the dressing comes together into a smooth, totally emulsified mixture.
To serve:
Chill in the fridge before serving for about 30 minutes if possible. Serve with your favorite salad and enjoy!
You can store this dressing in the fridge for about 7 days in an airtight container. Do not freeze.
- Use fresh ingredients. Using fresh garlic and lemon juice will make a huge difference in the flavor. Go for fresh whenever possible!
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If making the dressing without a blender or food processor, it may help to heat the honey for a few seconds so that it emulsifies quickly and easily. Finely mincing the garlic helps it become well dispersed in the dressing.
- Adjust the sweetness to taste. The sweetness level of the dressing can be adjusted according to personal preference. If you prefer a sweeter dressing, you can add a bit more honey. Conversely, if you prefer it less sweet, reduce the amount of honey slightly.
- Emulsify thoroughly. This is key to achieving a smooth and creamy texture to the dressing. Gradually drizzle in the olive oil while continuously whisking or blending to help the ingredients emulsify properly.
- If the dressing separates. After the dressing sits in the fridge for a while, it may separate. You can shake or whisk again quickly until the ingredients combine again.
If you're still struggling to get the dressing to come together, you can
add a small amount of mustard or honey to the broken dressing can help re-emulsify the mixture. Whisk in the emulsifier slowly until the dressing starts to come back together.
Calories: 98kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 125mg | Potassium: 12mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg