Lemon Dijon Vinaigrette
Did you ever have a salad dressing out at a restaurant and love it so much you ask for the recipe? I have and I literally could use this on a salad every single day during the summer, it’s that good! It’s so simple to make and it will last in your fridge for a few weeks. Let me show you how it’s made
I first squeeze the juice out of one large lemon this one almost filled to 1/3 of a cup, these measurements don’t have to be exact, If you like a little more lemon, make it exactly 1/3 of a cup. This was just shy of 1/3 cup.
I poured this into a cruet, And yes, this is the free one that you get from the good seasons Italian dressing packet. I probably have four of them.
Add 1/3 of a cup of extra-virgin olive oil to the lemon juice in the cruet
Add 2 tablespoons of honey, If you’d like your dressings, a little sweeter, you can go heavier on the honey
Add 1 tablespoon of Dijon mustard. I tend to like the tang of mustard so I added more like a tablespoon and a half.
Add 2 tablespoons of finally minced garlic
And one fourth of a teaspoon black pepper
Replace the lid to the cruet and shake Vigorously until all the ingredients are incorporated the honey will sit at the bottom so you may have to shake it very well to get that incorporated
I find this to be enough for two good size salads it’s especially delicious on any salad with grilled chicken in it! Enjoy!
Lemon Dijon Vinaigrette
Recipe details
- 2 Servings
- Prep time: 5 Minutes Cook time: 0 Minutes Total time: 5 min
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