Description
A bright and balanced honey lemon vinaigrette made with fresh lemon juice, honey, Dijon mustard, and olive oil—perfect for salads, marinades, and drizzling over vegetables.
Ingredients
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
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Instructions
- Add the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, garlic, oregano, salt, and black pepper to a food processor.
- Blend until the dressing is smooth and fully emulsified.
- Transfer the vinaigrette to a jar or airtight container.
- Refrigerate for about 30 minutes to allow the flavors to meld before serving.
- Shake or stir before using if separation occurs.
Notes
Whisking by hand works if a food processor is unavailable.
Fresh lemon juice provides the best flavor.
Natural separation is normal; shake well before serving.
Adjust honey and lemon juice to control sweetness and tang.
Store refrigerated for up to 7 days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 5g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
