Honey Lemon Vinaigrette Salad Dressing
This Honey Lemon Vinaigrette is bright, tangy, and slightly sweet—perfect for dressing up any green salad. Made with simple pantry ingredients, this homemade dressing comes together in minutes and tastes far better than store-bought. Whether you drizzle it over leafy greens, roasted vegetables, or use it as a marinade, this dressing adds fresh, zesty flavor to every bite.
Servings: 12
Calories: 98kcal
Ingredients
- 4 ounces olive oil about ½ cup
- 2 tablespoons lemon juice juice of 1 lemon
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or to taste
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground black pepper
Instructions
Using a food processor, blender, or jar:
- Combine olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and pepper in a food processor, blender, or jar with a tight-fitting lid.
- Blend, shake vigorously, or process until completely smooth and emulsified.
Using a whisk:
- In a bowl, combine lemon juice, apple cider vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and pepper.
- While whisking vigorously, slowly drizzle in the olive oil until the dressing becomes smooth and emulsified.
To serve:
- For best flavor, chill the dressing for about 30 minutes before serving.
- Drizzle over your favorite salad and enjoy!
Notes
Use fresh ingredients: Fresh garlic and lemon juice will elevate the flavor significantly.
Warm the honey: If mixing by hand, warming the honey for a few seconds helps it blend more easily.
Customize sweetness: Adjust the honey to suit your taste—add more for a sweeter dressing or reduce for a tangier result.
Emulsification tips: If the dressing separates after refrigeration, simply shake or whisk to recombine. If needed, add a small amount of mustard or honey to help the emulsion hold.
Storage: Store the dressing in an airtight container in the refrigerator for up to 7 days. Do not fre
Warm the honey: If mixing by hand, warming the honey for a few seconds helps it blend more easily.
Customize sweetness: Adjust the honey to suit your taste—add more for a sweeter dressing or reduce for a tangier result.
Emulsification tips: If the dressing separates after refrigeration, simply shake or whisk to recombine. If needed, add a small amount of mustard or honey to help the emulsion hold.
Storage: Store the dressing in an airtight container in the refrigerator for up to 7 days. Do not fre