Lemon-Herb Vinaigrette Dressing
This super easy & light lemon-herb vinaigrette goes great on salads, as a marinade, or as a sauce for a little razzle-dazzle! When life gives you lemons...
Servings: 1.5 cups
Calories: 492kcal
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.
- 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.
- 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!
Notes
Tips & Tricks:
If the dressing separates or begins to solidify due to the cold temperature, let the container sit out at room temperature until everything is liquid. Then, gently shake or stir again until fully combined.
Nutrition
Serving: 0.5 cup | Calories: 492kcal | Carbohydrates: 18g | Protein: 1g | Fat: 49g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 35g | Sodium: 879mg | Potassium: 232mg | Fiber: 1g | Sugar: 8g | Vitamin A: 28IU | Vitamin C: 65mg | Calcium: 40mg | Iron: 1mg