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A bowl of Lemon Vinagirette.

Lemon Vinaigrette

This simple Lemon Vinaigrette is absolutely wonderful on salad greens or drizzled over roasted vegetables. It's so easy to make, you'll have the formula memorized in no time.
Course Pantry, Salad
Cuisine American
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 6 servings (2 tbsp each)
Calories 163kcal



  • In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Store covered in the refrigerator for up to 4 days.



  1. Dijon mustard: Sometimes I use more Dijon in this recipe because I love the flavor. Spicy brown mustard works too.
  2. Thyme: Or substitute basil, chervil, chives, or parsley.
  3. Salt and pepper: I recommend tasting the dressing before you add any salt. Then, add ¼ teaspoon salt and taste it again.
  4. Yield: This recipe makes ¾ cup dressing, enough for 6 servings (2 tablespoons each). 1 recipe of dressing will dress 8-10 cups salad.
  5. Storage: Store covered in the refrigerator and use within 4 days.
  6. Make the dressing your own: Try adding a teaspoon of honey or a pinch of red pepper flakes. Or, roast the garlic before mixing it into the dressing.


Serving: 2tbsp | Calories: 163kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 5mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 1mg