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    Home » Recipes » Dips, Dressings, Sauces and Spreads

    Lemon Vinaigrette Dressing

    Published: May 22, 2019 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    A tangy, herby salad dressing perfect for just about anything. It’s great on leafy greens, drizzled on roasted vegetables, stirred into grains, and tossed with pasta. 

    Lemon Vinaigrette Dressing in a glass jar with a gold wire whisk leaning up agains the jar and lemons in the background

    This zesty vinaigrette brings life to whatever you throw it’s way. 

    Fresh lemon juice is stepping in for vinegar, so I guess technically, it’s not a vinaigrette, but it’s basically the same thing. 

    It’s so easy to make homemade dressing, there is no reason to grab a bottle of store-bought. Extra virgin olive oil, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper. All things you likely already have in your house. 

    Whisk up a batch today!

    Overhead view of homemade salad dressing with dried herbs in a glass jar.

    Tips for Making Lemon Vinaigrette Dressing

    Be sure to zest one of the lemons before squeezing it for the juice. A microplane grater is my favorite tool for the job.

    You can also use the microplane to grate the garlic into the dressing if you prefer not to have small bits of garlic in there.

    I like a very lemony dressing, using equal amounts of oil and lemon juice. If you prefer a milder lemon flavor, add a bit more oil, or cut back to just 1 lemon. 

    Pure maple syrup is an optional ingredient. I almost never use it as I like the bright tartness of the dressing without, but you may want a teaspoon to balance the tangy lemon. 

    This dressing should keep in the fridge in an air-tight container for about 3-5 days, though I doubt it will last that long. You can also make a double batch.

    Wire whisk in a glass jar of vinaigrette

    I first developed this recipe for my Lemon Artichoke Pasta Salad. If you are making this dressing to go over noodles, like in that pasta salad, I suggest making it as written with both lemons. You want a strong flavored dressing to stand up to the bland noodles. 

    If you are making it just for salad, as I stated in my tips above, you can cut back on the lemon if you prefer a milder flavor.

    Don’t forget to try these other delicious dairy free salad dressings:

    • Citrus Tahini Dressing (Oil-Free)
    • Tahini Goddess Dressing (Oil-Free)
    • Creamy Cumin Ranch Dressing (Oil-Free)
    • Sesame Soy Asian Dressing
    • Hemp Seed Dressing (Oil-Free, Nut Free)
    Lemon Dressing in a jar next to a bowl of pasta salad and a plate of lemons.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

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    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Lemon vinaigrette in a small glass jar next to a whisk.

    Lemon Vinaigrette Dressing

    A tangy, herby salad dressing perfect for just about anything. It's great on leafy greens, drizzled of roasted vegetables, stirred into grains, and tossed with pasta. 
    5 from 2 votes
    Print Rate
    Course: Dressing, Sauce
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6
    Calories: 89kcal
    Author: Jenn Sebestyen

    Ingredients

    • ¼ cup extra virgin olive oil plus more, as desired
    • zest of 1 lemon
    • juice of 2 lemons about ¼ cup
    • 1 tablespoon Dijon mustard
    • 2 garlic cloves minced
    • 1 tablespoon Italian seasoning
    • ¾ teaspoon salt or to taste
    • ¼ teaspoon black pepper or to taste
    • 1 teaspoon pure maple syrup optional (or to taste)

    Instructions

    • Whisk all ingredients in a bowl until fully combined. Alternately, you can place the ingredients in a jar with a fitted lid and shake vigorously until combined. 
    • Add additional olive oil, as desired. 

    Notes

    If you prefer a more mild lemon flavor, start with the juice of 1 lemon and work up from there. Alternately, you can increase the amount of oil used. 
    Nutrition facts calculated without the optional pure maple syrup.
     
     

    Nutrition

    Calories: 89kcal | Carbohydrates: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 221mg | Potassium: 30mg | Fiber: 1g | Vitamin C: 14mg | Calcium: 10mg | Iron: 0.2mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Comments

    1. Jessie says

      May 12, 2020 at 12:11 pm

      Amazing!

      This was my first attempt at making a homemade dressing and I am in love

      Reply
      • Jenn Sebestyen says

        May 14, 2020 at 10:45 am

        Yay! I’m so happy you love it. Thank you, Jessie!

        Reply
    2. Di-Di | The Foxy Flexitarian says

      June 05, 2019 at 8:47 am

      Great recipe. Thank you, Jenn. The maple syrup makes a big difference.5 stars

      Reply
      • Jenn Sebestyen says

        June 05, 2019 at 7:17 pm

        Wonderful! So glad you love it, DiDi!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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