Honey Lemon Salad Dressing

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Honey Lemon Salad Dressing is the kind of thing that makes eating salads way more exciting. It’s sweet, tangy, and comes together in less than five minutes with stuff you probably already have in your kitchen.

Course pantry item, sauce

Cuisine American

Prep Time 5

Total Time 5

Servings tablespoons

Calories 66kcal

Author Beth Neels

Cost $3

Equipment

Ingredients

¼ cup lemon juice
1 tablespoon finely grated lemon zest from one lemon
2 cloves garlic
1 tablespoon honey
1 teaspoon Dijon mustard
¼ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon Fresh ground black pepper to taste
½ cup Extra Virgin Olive Oil

Instructions

Zest the lemon on a finer grater or microplane. Grate the garlic finely, also. Juice the lemon.
¼ cup lemon juice, 1 tablespoon finely grated lemon zest, 2 cloves garlic
Add the lemon juice, garlic, lemon zest, mustard and spices to a cruet or a mason jar with a lid.
1 tablespoon honey, 1 teaspoon Dijon mustard, ¼ teaspoon dried thyme, ¼ teaspoon salt, ¼ teaspoon Fresh ground black pepper to taste
Add extra-virgin olive oil to the jar. Screw the cap onto the jar and shake vigorously for a minute or so. The dressing can also be mixed with a whisk or an immersion blender, if you make it in a small bowl, or mix it in a small food processor to make it emulsify.
½ cup Extra Virgin Olive Oil

Notes

Serving size is based on one tablespoon, which is a lot of honey lemon dressing to put on a salad.

How to store the dressing

Store this Honey lemon vinaigrette dressing in a jar, cruet or another airtight container in the fridge for a week or more. Take it out an hour before you use it for salads so the oil can warm up to room temperature.

How to use it

Use it as a dressing for your favorite salads. We love it on this Roasted Vegetable Salad but it’s also delicious on a green salad.
It’s the perfect marinade for chicken, seafood and fish.

Nutrition