Easy Lemon Vinaigrette.

A big bowl of salad with a jar of golden lemon vinaigrette dressing

Jay and I are attempting a Whole30(ish)/paleo/just say no to bread and sugar life (in exchange for a life that included a lot of ice cream). We started the day after Christmas so we could be ahead of all y’all with your resolutions. 😉 I’m an admitted salad non-enthusiast (except possibly as a vehicle for lots of croutons #caesarforlife)…but every once in awhile I meet one that I crave instead of just tolerate. It’s a short list: citrus kale salad, this yummy sweet onion dressing, and now we can add easy lemon vinaigrette to the lineup. It has a little garlic and a little heat, and a lot of light fresh lemon flavor. So, so good!

lemon juice and a bottle of olive oil to make easy lemon vinaigrette

Squeeze a couple of lemons (I love this handy little juicer that fits right onto a measuring cup) and add minced garlic, honey, and some red pepper flakes. Some friends of ours gave us a bottle of this reeealllly good olive oil and we don’t use it in just anything – but this dressing is worth it!

I’ve been making a salad with mixed greens, carrots, sliced bell peppers, some salami or bacon, and a little parmesan cheese. When those thin shavings of parmesan mix with the dressing…well, something magical happens. I’ve considered getting out a spoon to get the last little bits from the bottom of my salad bowl!

a view from above of golden-colored easy lemon vinaigrette

I love the golden color of this easy lemon vinaigrette, I love how easy it is to mix up, I love looking forward to salads (maybe this is a side effect of avoiding sugar? I love salad now?), and I love how each bite is lemony and bright with a wee little spicy kick. You need a jar in your fridge, too!

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A big bowl of salad with a jar of golden lemon vinaigrette dressing

Easy Lemon Vinaigrette.


  • Author:
  • Prep Time: 7 minutes
  • Cook Time: 0 mininutes
  • Total Time: -25269530.516667 minute
  • Yield: about 3/4 cup dressing

Ingredients

1/4 cup lemon juice

1-2 cloves garlic, finely minced

1 Tablespoon honey

1/4 teaspoon salt

1/4-1/2 teaspoon black pepper

1/8 teaspoon crushed red pepper flakes

1/2 cup olive oil


Instructions

Add all ingredients to a bowl and whisk, or put them directly into a jar and shake to combine. Drizzle over your salad and toss to serve (don’t forget some parmesan cheese shavings for extra magic)!

Notes

The dressing will keep in the fridge for a week or so. The olive oil may separate and turn solid in the fridge – I just microwave for about 10 seconds and then shake again to recombine it.

The dressing recipe is slightly adapted from How Sweet Eats House Salad

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