One of my resolutions this year was to make more homemade salad dressings. This Lemon-Herb Vinaigrette is so simple to create! In less than 5 minutes, you have a tangy, smooth salad dressing that compliments so many proteins, grains, and leafy greens.
Alright y'all, I'm on a mission to up my sauce and dressing game. Instead of ingesting a ton of foreign ingredients, you can have a delicious salad dressing made at home in just a few minutes.
Here at Coined Cuisine, I'm a firm believer that some items may not save you a ton of money by DIY, but the fresh taste and lack of scary additives are so worth it!
The Coined Breakdown
- Total Cost per serving (about 6 servings): $0.44
- Total Cost (a little over 1 ½ cups): $2.63
- Those Other Guys: $1.89 per cup
Ingredients
- Lemon Juice - The best flavor is going to come from squeezing lemons yourself. However, you can use the store-bought juice in a pinch.
- Quality Extra-Virgin Olive Oil - Grab some good, fresh extra-virgin olive oil for all of your vinaigrettes.
- Fresh Herbs - I love using oregano, but you could also throw in thyme, basil, or parsley. If you don't have fresh, the ground stuff is fine.
- Dijon Mustard - A hint of dijon is going to provide more depth of flavor.
- Honey - A little sweetness to balance out all of the sour from the lemon is essential!
Recipes That Use Lemon-Herb Vinaigrette
Mediterranean Pasta Salad: This high-protein pasta salad has tons of great Mediterranean flavors like Kalamata olives, cherry tomatoes, and feta cheese. We toss everything in some lemon-herb vinaigrette and a bit of mayo or Greek yogurt to make a super creamy dressing!
Protein Marinade: You can use a salad dressing like lemon-herb vinaigrette to marinate meats before cooking! Try it on chicken thighs or a sturdy fish like cod.
Shredded Brussels Salad: I love the fresh crunch in this Shredded Brussels Sprout Salad. The vinaigrette pulls everything together, with beautiful spring flavors like lemon and fresh apple.
How to Make Homemade Lemon-Herb Vinaigrette
eafy green salads, grain bowls, pasta salads, or even roasted veggies! The fresh herbs really add "oomph" to the flavor, and you can freestyle to fit your taste buds.
- Add all ingredients (except the oregano) to a bowl or deli container with high sides.
- Emulsify the dressing; I use an immersion blender for convenience but you could also whisk it by hand.
- Stir in the oregano, then taste and adjust any seasonings to your preference.
- That's it! Store in the fridge and this should hold for about two weeks.
Recipe Pro Tip
- Neutral oils are great too. Instead of using olive oil (which has a strong flavor) neutral oils work great in this recipe too! Try avocado oil as your base for the vinaigrette.
Recipe FAQs
I think juicing fresh lemons tastes a lot better than the bottled juice; so I recommend fresh juice for the base of this salad dressing. However, if you're in a pinch, the bottled stuff is just fine.
You can store this in the fridge for up to 2 weeks. Be sure to stir before serving - it tends to separate when sitting!
Other Sauce and Dressing Recipes You'll Crave!
If you tried this Lemon-Herb Vinaigrette Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Lemon-Herb Vinaigrette Dressing
Equipment
- Citrus Squeezer
- Deli Container or bowl with high sides
- Immersion Blender
Ingredients
- 1 cup lemon juice
- ⅓ cup extra-virgin olive oil
- 2 tablespoons honey
- 2 teaspoons dijon mustard
- 2 teaspoons garlic paste
- ½ teaspoon sea salt
- ½ teaspoon Worcestershire
- ½ teaspoon ground oregano
Instructions
- Add all ingredients (except for the oregano) into a bowl or deli container with high sides.1 cup lemon juice, ⅓ cup extra-virgin olive oil, 2 tablespoons honey, 2 teaspoons dijon mustard, 2 teaspoons garlic paste, ½ teaspoon sea salt, ½ teaspoon Worcestershire
- Using an immersion blender, blend until the dressing is emulsified. In a pinch, you can also whisk by hand - although this is a big workout.
- Stir in the ground oregano.½ teaspoon ground oregano
- Taste, and adjust any additional seasonings to your preference.
- Store this in the refrigerator for about 2 weeks. The olive oil can solidify when cold, so just let the dressing sit on the counter for a few minutes before shaking and serving. Enjoy!
Anonymous says
This was great on my pasta salad meal prep!
Shani H. says
I'm so glad to hear it! Thank you for commenting!