Honey Lemon Vinaigrette Salad Dressing
This Honey Lemon Vinaigrette is bright, tangy, and slightly sweet—perfect for dressing up leafy greens, roasted vegetables, or even using as a light marinade. Made with fresh ingredients and pantry staples, this quick and versatile dressing comes together in minutes and adds a refreshing burst of flavor to any dish.
Servings: 12
Calories: 98kcal
Ingredients
- 4 ounces olive oil about ½ cup
- 2 tablespoons lemon juice juice of 1 lemon
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or to taste
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground black pepper
Instructions
- If using a food processor, blender, or jar with a lid:
- Combine olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper.
- Blend, shake, or process until smooth and fully emulsified.
- If mixing by hand (whisk method):
- In a mixing bowl, add lemon juice, vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper.
- While whisking continuously, slowly drizzle in olive oil until the dressing thickens and emulsifies.
To serve:
- Chill for 30 minutes to enhance flavor, then drizzle over salads or roasted vegetables.
Notes
Use freshly squeezed lemon juice and minced garlic for the best flavor.
Slightly warm the honey before mixing to help it blend more easily.
Adjust honey to taste depending on your desired sweetness level.
If the dressing separates after chilling, shake or whisk again. Add a small amount of mustard or honey to re-emulsify if needed.