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Lemon Vinaigrette Salad Dressing

Lemon Vinaigrette Salad Dressing
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This Lemon Vinaigrette Salad Dressing is a bright, tangy, and refreshing dressing made with fresh lemon juice, extra virgin olive oil, Dijon mustard, honey or maple syrup, garlic, salt, and pepper. It’s quick and easy to prepare, using simple pantry staples to add a versatile citrus punch to any salad, grain bowl, or roasted vegetable dish. Healthy, light, and customizable, this dressing is perfect for enlivening your greens and enhancing a variety of meals.

Ingredients

Scale

Salad Dressing Ingredients

  • 1/4 cup fresh lemon juice (about 1–2 lemons, freshly squeezed)
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Juice the Lemons: Start by squeezing fresh lemons to obtain approximately 1/4 cup of juice. Freshly squeezed lemon juice ensures a bright, natural flavor that is essential for a vibrant vinaigrette.
  2. Combine Ingredients: In a small bowl or jar, whisk together the lemon juice, minced garlic, Dijon mustard, and honey (or maple syrup) until thoroughly blended, creating a balanced base of tangy and sweet flavors.
  3. Slowly Add Olive Oil: While whisking vigorously, slowly drizzle in the extra virgin olive oil to emulsify the dressing, resulting in a smooth, unified texture.
  4. Season to Taste: Add salt and freshly ground black pepper gradually, tasting as you go, until the dressing reaches your preferred balance of savory and bright.
  5. Shake or Whisk Before Serving: If using a jar, shake well before each use to remix separated ingredients; alternatively, lightly re-whisk just before drizzling the dressing over your salad.

Notes

  • Always use freshly squeezed lemon juice for the best flavor and to avoid bitterness.
  • Whisk vigorously or use a jar with a tight lid to emulsify the dressing properly for a creamy finish.
  • Adjust the sweetness by starting with less honey or syrup and adding more as preferred to balance the lemon’s tang.
  • Maintain roughly a 3:1 oil to lemon juice ratio to preserve the bright citrus flavor without it becoming too oily.
  • Store the dressing refrigerated in an airtight container for up to one week, shaking or whisking well before each use.
  • Freezing the dressing is not recommended as it can separate and lose its texture and flavor.
  • Serve the dressing cold or at room temperature; do not reheat to avoid breaking down the oil and flavors.

Nutrition

Keywords: lemon vinaigrette, salad dressing, lemon dressing, easy vinaigrette, healthy salad dressing, citrus dressing, homemade dressing

Find it online: https://marybaking.com/lemon-vinaigrette-salad-dressing/