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–+ servings
3 homemade salad dressings in glass jars with wooden spoons. On top a white and blue checked towel
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Lemon Vinaigrette Dressing

Tangy, sweet, with a burst of lemon, this lemon vinaigrette dressing will brighten salads up.
Course Condiment
Cuisine American
Keyword lemon vinaigrette, vinaigrette dressing
Prep Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 177kcal
Author Lisa Bass

Ingredients

  • 1/4 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil
  • Juice from 1 lemon
  • 1 clove garlic
  • 1/2 tablespoon dried oregano
  • 2 tablespoons mustard
  • 1 tablespoon honey
  • 1 teaspoon salt

Instructions

  • Add to a blender and blend until smooth.
  • Store in a container in the fridge for up to two weeks

Notes

  • Try to use local honey whenever possible.
  • The best oils for salad dressing are olive oil and avocado oil, due to their health benefits and high omega-3 content. Many salad dressings are made with unhealthy oils like vegetable, canola, corn, or soybean oil. See more information about these oils below.
  • Swap out the dried herbs for fresh if you have fresh available.
  • You can use 1 drop of essential oils in place of the lemon juice in the honey mustard and ranch dressing recipe. I wouldn’t recommend it in the lemon vinaigrette recipe, though.
  • Make these dressings from scratch by using homemade mayo, raw milk sour cream, and fresh herbs from the garden.

Nutrition

Calories: 177kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 444mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.4mg