Lemon Vinaigrette Dressing
This bright and tangy lemon vinaigrette dressing is perfect for any salad, roasted veggie, or grain bowl. Fresh, zesty, and better than store-bought.
Equipment
- Citrus juicer
- Measuring spoons
- - Whisk or lidded jar
Ingredients
- - ¼ cup freshly squeezed lemon juice
- - ½ cup extra virgin olive oil
- - 1 tsp kosher salt
- - ½ tsp freshly ground black pepper
- - Optional 1 tsp Dijon mustard or honey
- - Optional 1 tsp lemon zest
Instructions
- Add lemon juice, olive oil, salt, and pepper to a bowl or jar.
- Whisk or shake until fully emulsified.
- Taste and adjust seasoning as needed.
- Use immediately or refrigerate up to 5 days.
- Shake before each use.
Notes
- Add garlic, Dijon, or herbs for flavor variations
- For creamy dressing, add a spoon of yogurt
- Always use fresh lemon juice for best flavor
- For creamy dressing, add a spoon of yogurt
- Always use fresh lemon juice for best flavor