Honey Lemon Vinaigrette Dressing

This vibrant Honey Lemon Vinaigrette Salad Dressing brings life to any bowl of greens and is one of the first dressings I ever learned to make from scratch. It is bursting with tangy citrus and mellow honey flavor and blends up in minutes with ingredients you likely already have. Whether you are prepping a lunch salad or jazzing up veggies for dinner this dressing gives your salad a fresh homemade touch.

I started making this dressing for my family when I realized bottled options could not compete with the real flavor. Now everyone asks for extra on the side when they come over for dinner.

Ingredients

• Olive oil: high quality extra virgin olive oil creates a rich silky base and really enhances flavor I always look for a bottle marked cold pressed
• Lemon juice: fresh lemon juice provides the zing for this vinaigrette so squeeze from a real lemon instead of bottled if possible
• Apple cider vinegar: gives a subtle fruity sharpness that rounds out the lemon look for one that is raw and unfiltered for the best nutrients
• Dijon mustard: acts as an emulsifier to help your dressing stay smooth and creamy choose a smooth Dijon for the classic French flavor
• Honey: adds natural sweetness and balances the acidic elements use local raw honey if you can find it
• Garlic: minced garlic infuses earthy depth to the dressing fresh is best for the boldest taste
• Dried oregano: a classic herb that brings a faintly floral and peppery note try to use a brand that smells potent and fragrant
• Kosher salt: enhances every other flavor for seasoning I use kosher salt for consistent flavor
• Ground black pepper: finishes with a gentle bite use freshly cracked for more bouquet

Step-by-Step Instructions

Gather Ingredients:

Measure each ingredient and prepare garlic by mincing it finely This step ensures your dressing blends evenly and nothing is forgotten

Blend or Shake:

Combine the olive oil lemon juice honey Dijon mustard and apple cider vinegar in a blender food processor or mason jar Add the garlic dried oregano salt and black pepper Blend or shake vigorously until the mixture is completely smooth and well emulsified This step makes sure all flavors are distributed and creamy

Whisk by Hand Option:

For a whisking method add all ingredients except olive oil to a bowl Slowly stream in the olive oil while whisking vigorously This allows the dressing to emulsify and become thick never rush this part

Adjust to Taste:

Taste the dressing on a spoon If it needs more sweetness add a little more honey If you want more tang add an extra splash of vinegar or lemon juice

Chill and Serve:

Pour the dressing into a jar and refrigerate for about thirty minutes if possible This helps the flavors develop Serve over your favorite salads and enjoy

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My favorite part of this dressing is the fresh citrus hit from lemon which always takes me back to sunny summer afternoons when we would pick lemons right from a neighbor’s tree and mix this up for family BBQ salads. Every time I taste it I think of laughter on the patio.

Storage Tips

Keep this dressing in an airtight glass jar in the fridge for up to seven days. If it separates during storage just shake it well before each use. Be sure to use a clean spoon every time you dip in as this prevents introducing any bacteria that could make it spoil faster. Freezing is not recommended as the texture will change.

Ingredient Substitutions

If you do not have apple cider vinegar try using white wine vinegar or even rice vinegar for a lighter twist. Maple syrup can stand in for honey to make this vegan or to give a deeper flavor. Stone ground mustard also works if you want a bit more texture.

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Serving Suggestions

Drizzle this vinaigrette over mixed greens spinach arugula or even roasted vegetables. It wakes up grain salads and is especially nice over farro or quinoa bowls. Sometimes I use it as a quick marinade for chicken breasts before grilling which really bumps up the flavor.

A Bit of Background

Honey lemon vinaigrette is inspired by classic French and Mediterranean salad dressings but the addition of honey gives it a gentle American touch. This recipe is perfect for anyone looking to avoid overly processed bottled dressings and enjoy something fresh with each salad.

Recipe FAQs

→ How can I ensure the vinaigrette is smooth and emulsified?

For the creamiest consistency, slowly drizzle in the olive oil while whisking or blending vigorously. This allows the mixture to emulsify and prevents separation.

→ Can the dressing be made without a blender?

Absolutely! Combine all ingredients and use a whisk, stirring vigorously as you slowly pour in the olive oil. Heating the honey slightly can help it blend smoothly.

→ How do I adjust the sweetness?

For a sweeter flavor, simply add more honey to taste. For a tangier vinaigrette, use less honey or add a bit more lemon juice or vinegar.

→ How long does it keep in the fridge?

Store the finished vinaigrette in an airtight container in the refrigerator for up to 7 days. Shake or whisk before serving if the dressing separates.

→ What salads pair well with this dressing?

This vinaigrette shines on mixed greens, arugula, spinach, or any salad featuring fresh vegetables, goat cheese, or nuts.

→ What if the vinaigrette separates after chilling?

If separation occurs, simply shake or whisk the dressing to recombine. A touch of mustard or honey can help re-emulsify stubborn mixtures.