Easy Lemon Vinaigrette
Easy lemon vinaigrette is light, fresh, lemony and perfect for salads, pasta salad, potato salad and more. It’s just a few basic ingredients and minutes to mix together.
Yield: 1 /2 cup
Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- zest and juice of 1 large lemon
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Combine the olive oil, vinegar, lemon zest and juice, Dijon mustard, salt and pepper in a small jar with a lid. Cover and shake well to combine. (Alternatively, add all of the ingredients to a small bowl and whisk really well until combined.)
- Use immediately or store and refrigerate for up to one week. If storing, you will need to re-shake or re-mix the vinaigrette before using.
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Notes
Oil: Extra-virgin olive oil is the only oil I’ve tested this with. It may work with an avocado oil or canola oil, but I haven’t tried it.
Lemon: A fresh lemon is a must here. We’re using the zest of the lemon as well as the juice, so don’t substitute a bottled lemon juice.
Quantity: You can adjust the quantity to suit your needs. The recipe can be halved, doubled, tripled, etc., depending on how much dressing you need. As is, this is plenty for a decent size salad for 4-6 people.
Jars: I use these 8 oz. (half-pint) canning jars that I got as a set from Amazon. They are great for shaking up dressings.
Nutrition
Serving: 1serving | Calories: 161kcal | Carbohydrates: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 262mg | Fiber: 1g | Sugar: 8g
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