Lemon Vinaigrette without Mustard
You'll love this lemon salad dressing with just four ingredients. It's refreshingly delicious!
Servings: 4
Calories: 127kcal
Equipment
Ingredients
- ¼ cup fresh lemon juice (from about 2 lemons)
- ¼ cup olive oil
- 4 teaspoons white balsamic vinegar
- ½ teaspoon salt
Instructions
- Rinse the lemons and pat them dry. If you want to use lemon zest on your salad, zest the lemons before cutting and juicing them.
- Cut each lemon in half. Squeeze the lemon halves until you have ¼ cup of lemon juice. Add the juice to a small mason jar or container with a lid.
- Add the olive oil, vinegar and salt. Whisk to combine or put the lid on the jar and shake it. Drizzle the lemon vinaigrette over salad or vegetables, and add lemon zest, if desired.
- Store leftover dressing in a sealed container in the refrigerator for up to one week. (See notes.)
Notes
The oil will rise to the top and solidify during refrigeration. You can run the jar under very warm water and whisk the vinaigrette to emulsify it again. Or, let the dressing sit at room temperature for 30 minutes before whisking it or shaking the jar.
Nutrition
Calories: 127kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 292mg | Potassium: 22mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 0.1mg
