Honey Lemon Vinaigrette Salad Dressing
This Honey Lemon Vinaigrette is a fresh, tangy, and slightly sweet dressing that brings brightness to any salad. Made with wholesome pantry staples like olive oil, lemon juice, and Dijon mustard, it comes together in minutes and adds a burst of zesty flavor to greens, roasted vegetables, or even as a light marinade.
Servings: 12
Calories: 98kcal
Ingredients
- 4 ounces olive oil about ½ cup
- 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
Instructions
Using a food processor, blender, or jar:
- Combine the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper.
- Blend, shake, or process until the dressing is smooth and emulsified.
Using a whisk:
- In a bowl, whisk together the lemon juice, vinegar, mustard, honey, garlic, oregano, salt, and pepper.
- Slowly drizzle in the olive oil while whisking vigorously until the dressing is emulsified.
To serve:
- Chill the dressing in the refrigerator for about 30 minutes for best flavor.
- Drizzle over salads, grain bowls, or roasted veggies and enjoy.
Notes
Use fresh garlic and lemon juice for optimal flavor.
Warm the honey slightly to help it mix more easily when whisking by hand.
Adjust the amount of honey to customize sweetness.
If the dressing separates after refrigeration, shake or whisk to recombine. Add a bit more mustard or honey to help it emulsify again if needed.
Store in an airtight container in the fridge for up to 7 days. Do not freeze.