Lemon Vinaigrette – Dressing

JUMP TO RECIPE

This Lemon Vinaigrette is one of the best salad dressings I’ve ever made. It’s so refreshing, sweet, sour and can be made in just a few minutes. It’s easy, versatile, and delicious, this lemon vinaigrette recipe is one you’ll make again and again. It can be stored in the refrigerator for one week. 

Lemon Vinaigrette can be used on salads, vegetables or just add them to greens to give a fresh and zippy taste. 

How to make Lemon Vinaigrette dressing more flavorful?

  • I added dried garlic powder in this recipe because I want to store this for a week, but you can use fresh garlic as well. Just smash it and drop it in the dressing, remove before serving.
  • Instead of using just lemon juice, you can use half lemon juice and half balsamic vinegar or any other citrus juice.
  • I used dried oregano and dried basil in this recipe but feel free to add fresh oregano and fresh basil if you like. Using fresh herbs gives more flavor to this dressing.
  • You can substitute olive oil with avocado oil or walnut oil.

Lemon Vinaigrette - Dressing

By:
Ingredients
  • 6 Tablespoons Extra-virgin Olive oil
  • 6 Tablespoons Lemon Juice
  • ½ Teaspoon Salt
  • ½ Teaspoon Ground Black Pepper
  • ½ Teaspoon Dried Oregano & Dried Basil
  • ¼ Teaspoon Garlic powder
Directions
Step 1
Combine oil, lemon juice, salt and pepper in a jar.
Step 2
Seal the lid and shake well until well blended.
Step 3
Add the herbs just before serving and mix them well.
Step 4
Serve with salads, vegetables or greens!

Notes

  • Lemon Vinaigrette lasts for a week in the refrigerator.
  • Use only fresh lemon juice, do not use store bought lemon juice.
  • If you like to have a hint of spice taste then add Dijon mustard. It also gives you a little creamier taste.
  • If you are not a fan of garlic you can always skip it.

Did you make this recipe?

Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.

Related posts