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image of a yellow vinaigrette in a glass jar set on a white plate

Lemon Vinaigrette Recipe

  • Author: Lauren Grant
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: ¾ cup 1x
  • Category: Dressing/Sauce
  • Method: no-cook
  • Cuisine: American
  • Diet: Gluten Free


Vibrant and zesty, this lemon vinaigrette is a great go-to recipe to keep on hand throughout the week for salads, roasted veggies, grain bowls and more!


  • ⅓ cup extra-virgin olive oil
  • ¼ cup lemon juice
  • 2 tablespoons minced parsley or tarragon
  • 2 tablespoons minced shallot
  • 1 tablespoon Dijon mustard
  • 1½ teaspoons honey*
  • 1 clove garlic, grated
  • Kosher salt and black pepper to taste


In a small bowl, whisk together oil, lemon juice, parsley, shallot, Dijon, honey, and garlic. Season with salt and pepper to taste.


Store in an air-tight container in the refrigerator for up to 1 week.

*MAKE IT VEGAN: use pure maple syrup in place of the honey.


  • Serving Size: 2 tablespoons
  • Calories: 109
  • Sugar: 1.5g
  • Sodium: 33mg
  • Fat: 11g
  • Saturated Fat: 1.5g
  • Carbohydrates: 2.5g
  • Fiber: 0g
  • Protein: 0.5g
  • Cholesterol: 0mg

Keywords: lemon vinaigrette, homemade dressing, homemade vinaigrette

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