Honey Lemon Vinaigrette Salad Dressing (Print-Friendly Format)
A zesty, tangy blend of honey, lemon, and Dijon creates a vibrant, versatile vinaigrette for fresh salads.
# Ingredients You’ll Need:
→ Dressing Base
01 -
4 ounces olive oil
02 -
2 tablespoons fresh lemon juice
03 -
2 tablespoons apple cider vinegar
04 -
2 tablespoons Dijon mustard
05 -
2 tablespoons honey
→ Seasonings
06 -
2 cloves garlic, finely minced
07 -
1 teaspoon dried oregano
08 -
0.5 teaspoon kosher salt
09 -
0.25 teaspoon ground black pepper
# How to Make It:
01 -
Add olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, honey, garlic, dried oregano, kosher salt, and ground black pepper to a food processor, blender, or a jar with a tight-fitting lid. Blend or shake vigorously until smooth and emulsified.
02 -
In a mixing bowl, combine fresh lemon juice, honey, Dijon mustard, and apple cider vinegar. Whisk while slowly streaming in the olive oil until thickened and fully emulsified. Add garlic, dried oregano, salt, and black pepper, then whisk to incorporate.
03 -
Refrigerate prepared vinaigrette for at least 30 minutes to enhance flavors. Shake or stir before serving and pour over your preferred salad.
04 -
Transfer to an airtight container and refrigerate for up to 7 days. Shake well before each use. Do not freeze.
# Extra Tips:
01 -
Opt for freshly squeezed lemon juice and minced garlic to achieve vibrant flavor.
02 -
If mixing by hand, gently warm honey to enable faster emulsification.
03 -
Adjust the honey quantity to balance sweetness according to taste preferences.
04 -
Gradual incorporation of olive oil is critical for a consistently creamy emulsion.
05 -
Separation may occur after refrigeration; simply whisk or shake to recombine.