Lemon Salad Dressing
Servings: 6 servings
Calories: 69cal
Equipment
Ingredients
- 2 Tablespoons fresh lemon juice
- 3 Tablespoons extra virgin olive oil
- ½ Tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Add all ingredients to a small bowl or glass jar, and whisk or shake together to combine. Refrigerate until using.
Notes
- It's best to use fresh lemon juice as opposed to the bottled variety. Trust me, you can taste the difference! One regular-sized lemon will yield 2-3 Tablespoons of juice.
- The honey in this dressing mellows out the bitterness while the Dijon adds plenty of flavor and creaminess. Extra virgin olive oil packs in additional vitamins and antioxidants while creating depth as the base of this recipe.
- This homemade lemon vinaigrette will keep well in a sealed jar or air-tight container kept in the refrigerator for up to 1 week. Give it a good shake before using.
Nutrition
Serving: 1serving | Calories: 69cal | Carbohydrates: 2g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 106mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.1mg
