Learn how to make a versatile, tangy dressing that pairs well with salads, vegetables, and fish.
Based on the versatile French dressing called vinaigrette, this sauce can be tailored to any taste. Simply add more lemon juice, olive oil, or honey to adjust the flavors. We recommend making and shaking it in a jelly jar with a lid. It will keep in the refrigerator for up to one week; just take it out of the fridge about 30 minutes before using, and shake vigorously before dressing the salad. Speaking of salad, a head of romaine lettuce will add about $1.50 to the cost.
Cost for Recipe: $2.33
Total Time: 7 minutes
Download this recipe's how-to PDF.
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Combine juice, salt, pepper, and garlic in a jar with a resealable lid. Let stand for 5 minutes.
Add oil, mustard (if desired), and honey to jar.
Screw lid onto jar; shake vigorously before using.
TRY THESE THREE RIFFS
1. Use as a sauce to dress pan-seared or grilled fish or steak.
2. Use as a sauce for steamed vegetables such as broccoli.
3. Use as a dressing for pasta salads or grain salads.
There are a lot of salad dressing options out there, but when you’re trying to eat a bit healthier you might want to skip most of them. Why? Because many contain added sugar, saturated fat, and sodium.
When I’m trying to eat especially healthy or participating in a fitness challenge or cleanse, I look for dressings that are low in fat and without added sugar. So I avoid ingredients like sugar, high fructose corn syrup, mayonnaise, any preservatives, artificial colors, artificial sweeteners, and artificial flavors.
If you can imagine, or if you’ve checked labels yourself, you know that this really narrows down the salad dressing options you can find on the store shelf. Healthy, simple options are still out there though!
This Recipe for Vinaigrette Salad Dressing is One of Those Options!
You just need the juice from a large lemon, kosher salt, ground pepper, fresh garlic, and olive oil. Whisk all those ingredients together and you have this simple salad dressing.
On top of being healthy and light, this recipe is also inexpensive and easy to make. What’s not to like?
Lemon Vinaigrette Ingredients
There’s just 5 main ingredients in this easy, homemade lemon vinaigrette, including:
- Lemons: Definitely use freshly squeezed lemon juice, and not lemon juice from a jar.
- Olive Oil: Grab a good quality extra virgin olive oil.
- Dijon Mustard: This helps to emulsify the dressing and adds a hint of spice.
- Honey: Just a smidge of sweetness to help balance the tartness of the lemons. You could also use maple syrup.
- Garlic: Just a couple of minced garlic cloves makes any dressing zing with flavor.
- Salt and Pepper: Season it to you liking.
Storing Creamy Lemon Salad Dressing
Place creamy lemon salad dressing into a covered, airtight container and refrigerate until ready to serve. TIP** This dressing can be used right when you are done whisking it together, but if refrigerated for several hours (or longer), the flavors really have time to mingle, and the dressing will have even better flavor!
Right before serving, give the container a good shake or stir the dressing to re-mix all of the ingredients.
Pour the creamy lemon salad dressing over your favorite green salad, and toss to coat!
That’s it… see how easy it is to make this yummy, creamy lemon salad dressing? Hope you have the opportunity to make this, so you can see for yourself just how delicious this dressing is on a mixed green salad! Have a great day!
50 Salad Dressing Recipes
Give weeknight salads a makeover with dozens of new dressings from Food Network Magazine.
Photo by: Justin Walker ©2012 Justin Walker
Justin Walker , 2012 Justin Walker
1. Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.
2. Shallot–White Wine: Make Classic Vinaigrette (No. 1), replacing the red wine vinegar with white wine vinegar add 1 minced shallot.
3. Roasted Garlic: Slice the top off 1 head garlic drizzle with olive oil, wrap in aluminum foil and roast at 400 degrees F until tender, 35 minutes. Cool, then squeeze out the cloves. Make Classic Vinaigrette (No. 1) in a blender, adding the roasted garlic and 3 tablespoons grated Parmesan.
4. Bistro Bacon: Make Classic Vinaigrette (No. 1) add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon and 2 tablespoons chopped chives.
5. Mediterranean: Make Classic Vinaigrette (No. 1) mash in 1/2 cup crumbled feta, then whisk in 1 tablespoon chopped parsley, 1 teaspoon dried oregano and 1 diced plum tomato.
6. Dijon: Whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.
7. Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.
Lemon Thyme Dressing
If you&rsquore on the hunt for a healthy and flavor-packed dressing, then I&rsquove got you covered with this lemon thyme dressing. It&rsquos fresh, flavorful, and vibrant and will add a kick to just about any salad. It&rsquos low in calories and contains just the right about of lemony flavor and is good for your waistline too!
Italian Dressing Recipe Ingredients
You only need a few basic ingredients to make this easy homemade Italian dressing:
- Lemon juice and white wine vinegar – They make the dressing zesty and bright.
- Dijon mustard – For extra tang.
- Garlic – It adds sharp, savory depth of flavor.
- Honey – Don’t skip it! Instead of making the dressing sweet, it mellows the bold lemon juice, vinegar, and Dijon mustard. If you’re vegan, use maple syrup in its place.
- Fresh parsley, dried oregano, and thyme – For fresh Italian flavor! This combination of fresh and dried herbs gives this dressing more nuance and depth than you’d find in any bottled dressing.
- Extra-virgin olive oil – It adds richness and marries the flavors of the other ingredients.
- And sea salt and freshly ground black pepper – To make all the flavors pop!
Add the olive oil, vinegar, lemon juice, garlic, honey, herbs, salt, and pepper to a small bowl, and whisk to combine. Alternatively, place the ingredients in a Mason jar with a tight-fitting lid, and shake until the dressing is emulsified. Season to taste, and enjoy!
I like this recipe for Italian dressing as-is, but if you want to amp up the flavor even more, stir in a few tablespoons of freshly grated Parmesan cheese before serving. This homemade salad dressing is also delicious with a pinch of red pepper flakes for heat!
Find the complete recipe with measurements below.
- Optional: 1/4 preserved lemon peel
- 1/2 cup parsley (fresh minced)
- 2 to 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Optional: 1 small clove garlic (minced)
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dry mustard
If you have some preserved lemons on hand, take 1/4 of one, rinse off the pulp, and mince the peel.
Whisk all ingredients together in a small bowl or put them in a jar and shake to blend. Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. A bit more salt will help temper the acid, too.
Use immediately or store, covered and chilled, up to 1 week (olive oil will solidify in the refrigerator but will melt quite quickly at room temperature again).
Keri’s Lemon Dressing
Can you tell by the name of this one that Keri loves it?
There’s no mistaking why it would be a nutritionist favorite: well-meaning eaters often make healthy salads and then cover them with bottled dressings (sugar! cheap oils! artificial flavors!) that basically ruin the nutrition profile.
Enter this substitute, which anyone can make at home in five minutes flat. And it goes with everything. Really, olive oil and lemon have never met a vegetable they didn’t love. Make a big batch and keep it in your fridge for an easier, healthier week.
1/4 teaspoon freshly ground black pepper
WHY WE LOVE THIS RECIPE
It’s the perfect light dressing for any salad combination you could think of, and its few ingredients are rich in antioxidants. You can make it in two minutes or less—potentially faster than how long it takes you to get that plastic wrapper off of a calorie-bomb, sugary bottled dressing.
Ingredients of Greek Salad with Lemon Dressing
- 3 tablespoon parsley
- salt as required
- 2 teaspoon oregano
- 25 gm cheese- feta
- 2 red peppers
- 2 small capsicum (green pepper)
- 4 medium tomato
- 2 teaspoon black pepper
- 2 teaspoon garlic
- 1 handful lollo rosso lettuce
- 8 black olives
- 2 yellow pepper
- 4 medium onion
- 2 medium cucumber
- 2 tablespoon virgin olive oil
- 3 tablespoon lemon juice
- 1 tablespoon white wine vinegar
How to make Greek Salad with Lemon Dressing
Wash and cut the cucumbers, tomatoes, capsicum, red bell peppers and yellow bell peppers into triangles. Also, chop garlic and parsley, cut onions into quarters and cheese into cubes. Keep all of them aside in separate bowls.
Prepare the dressing by adding lemon juice, oregano, vinegar, garlic, salt, black pepper, olive oil and parsley in it. Mix them well.
Take a deep bowl and add cucumbers, tomatoes, onions, capsicums, olives, red and yellow bell peppers in it. Mix well.
Then, pour the dressing over the cucumber mixture and add lettuce leaves. Mix them well. Now add cheese cubes and toss gently. Serve!