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Lemon Vinaigrette

Print Recipe
A delicious and easy lemon, Dijon and garlic vinaigrette. Yields 3/4 cup.
Course Homemade Ingredients & Condiments
Cuisine American
Keyword garlic, honey, lemon, salad dressing, vinaigrette
Prep Time 5 mins
Total Time 5 mins
Servings 6 servings
Calories 167
Author Laurie McNamara


  • 1/2 clove garlic grated
  • 1/2 teaspoon lemon zest
  • 1 tablespoon finely minced shallot
  • 1 pinch kosher salt
  • freshly ground black pepper to taste
  • 3 tablespoons lemon juice freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 cup olive oil


  • Add all the ingredients to a glass jar. Secure the lid and shake until combined. Use immediately or store in the fridge.
  • The salad dressing will need to warm up to room temperature before using (if refrigerated) or run the bottom of the glass jar under warm water or set it out about 30-40 minutes in advance.


Serving: 2tablespons | Calories: 167kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 17mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg