Name: Lemon-Herb Vinaigrette Dressing
Prep time: 5 min
Ingredients: 2 ct. lemons; 2 ct. garlic cloves (grated); 2 tsp. dijon mustard; 1 tsp. honey; ⅓ cup extra-virgin olive oil

Alright y’all, I’m on a mission to revamp my sauce and dressing game. I’m tired of reading a long list of foreign ingredients whenever I eat store-bought condiments. 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! Enter this super easy & light lemon-herb vinaigrette.

It comes together in less than 5 minutes and can go on everything – think leafy green salads, grain bowls, pasta salads, or even roasted veggies! The herbs added at the end make it so delicious and you can freestyle to fit your taste buds.

I love to make this lemon-herb vinaigrette during my Sunday meal prep; it’s so good that it never lasts very long, but it can hold for about a week in the fridge. I’ve also made this Whole-30 friendly by omitting the honey and being vigilant with the brand of Dijon mustard I use.

A quick tip: If you’re trying to whisk in the oil by yourself, place your bowl on top of a kitchen towel. That way you don’t have to worry about holding the bowl while also trying to pour and whisk. Free those hands!

Let me know: are there any other sauces or condiments that you want to see on the blog?

Lemon-Herb Vinaigrette Dressing

Shani W.

This super easy & light lemon-herb vinaigrette. It goes great on salads, as a marinade, or as a sauce for a little razzle-dazzle!

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Prep Time 5

Course Lunch

Servings 2 cups

Ingredients

2 ct. lemons
2 ct. garlic cloves grated
2 tsp. dijon mustard
1 tsp. honey
⅓ cup extra-virgin olive oil

Instructions

In a bowl, whisk together lemon juice from lemons, grated garlic, Dijon mustard, honey, and salt + pepper.
While whisking, drizzle the olive oil until the dressing is emulsified. In a pinch, you can also add all ingredients to a mason jar, seal it, and shake really well until combined!
Taste and adjust seasonings as necessary. I like to add thyme or parsley to the dressing at the end for a nice punch of herb flavor.
You can store this in the refrigerator for about a week. 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!