Lemon Honey Vinaigrette Dressing
This lemon honey dressing is the perfect vinaigrette for your spring salads. It also makes a great marinade for chicken or fish!
Servings: 6
Calories: 95kcal
Cost: $5
Equipment
- 1 Citrus Juicer optional--you can also hand squeeze
Ingredients
- 1/4 cup extra virgin olive oil
- 2 small lemons or 1 large
- 1 clove garlic
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dried rosemary
Instructions
- Add olive oil to a mason jar.1/4 cup extra virgin olive oil
- Wash the outer peel of one of the lemons and zest the clean lemon into the olive oil. Then squeeze the juice out of that lemon with a juicer or your hands. Slice the other lemon and squeeze the juice into the jar as well. You want about 1/4 cup total lemon juice.2 small lemons
- Grate the clove of garlic into the jar.1 clove garlic
- Add the honey, dijon mustard, and all of the herbs and spices to the jar. Put a lid on the jar and shake it vigorously to mix.1 tablespoon honey, 1 teaspoon dijon mustard, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried thyme, 1/4 teaspoon dried basil, 1/4 teaspoon ground ginger, 1/4 teaspoon dried rosemary
Video
Notes
Store this dressing in an airtight container in the refrigerator. It is best eaten within 3-4 days.
The cold temperature in the fridge may cause the olive oil to solidify, however, you can gently warm the dressing to room temperature to shake and remix.
Nutrition
Calories: 95kcal
