Lemon Garlic Vinaigrette Dressing

This Lemon Garlic Vinaigrette Dressing has a light tangy slightly sweet burst of citrus flavor that makes it perfect for any salad! This homemade lemon vinaigrette is easy to make in just a few minutes and makes enough for 3 large salads. It is a great dressing to include in any weekly meal prep!

An easy lemon vinaigrette in a jar.

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Our lemon garlic vinaigrette only takes a few simple ingredients to make. The bright, tangy flavors in this lemon garlic salad dressing bring a touch of summer flair to any salad.

I love to use it on Beet and Arugula Salad with Goat Cheese or a Winter Salad with Blackberries and Pears.

When I made this recipe, I used Meyer lemons for no reason other than I love the slightly sweeter flavor they have compared to other lemons. They taste like a cross between a mandarin orange and a lemon giving them a sweeter and less acidic taste.

You are welcome to use regular lemons in this recipe, but if Meyer lemons are available in your area I highly recommend you pick some up! They are available all year but much easier to find in the winter months.

Recipe for lemon vinaigrette dressing in a jar.

What Makes This Lemon Garlic Vinaigrette Great?

  • Burst of Citrus Flavor: This Lemon Garlic Vinaigrette Dressing brings a light, tangy, and slightly sweet burst of citrus flavor to elevate any salad.
  • Quick and Easy: With just a few simple ingredients, this easy lemon vinaigrette is a breeze to make, taking only a few minutes of your time.
  • Great for Weekly Meal Prep. Make a jar of this lemon vinaigrette, and you’ll have enough for three large salads. It will also keep for up to 1 week, making it a convenient and delicious choice for your weekly meal prep routine.
Lemon garlic vinaigrette ingrediets.

Ingredients for Lemon Garlic Vinaigrette

  • Olive Oil – Adds a smooth, rich base.
  • Lemon Juice – You can use Meyer lemons or regular lemons. Always use fresh lemons for juicing.
  • Garlic – Freshly minced garlic is best.
  • Honey – Adds a hint of sweetness.
  • Dijon Mustard – Boosts the tanginess of the dressing.
  • Lemon Zest – Adds more citrus aroma and taste. Be sure to wash and dry the lemons before zesting.
  • Salt – Enhances overall flavor.
  • Black Pepper – Adds a bit of spice.

See the recipe card below for exact quantities.

Substitutions & Variations

  • Regular lemons – Feel free to use regular lemons instead of Meyer lemons. You may want to add a teaspoon of honey to sweeten the vinaigrette.
  • Maple syrup – Switch out the honey for maple syrup for a deeper flavor.
  • Fresh herbs – Add chopped basil, thyme, or parsley for a fresh taste.
  • Red pepper flakes – Add a pinch of red pepper flakes for a spicy kick.
  • Citrus zest – Trade out the lemon zest for orange or lime zest for a different twist.
Lemon garlic salad dressing being poured over a spinach salad.

How to Make This recipe for lemon vinaigrette dressing

Follow these two simple instructions to make your lemon garlic vinaigrette.

Step one: Add the ingredients to a medium jar with a lid or other container that can be tightly sealed.

Step two: Shake well until the oil is emulsified and all ingredients are well combined.

Tips

  • Juicing lemons. Use a lemon juicer or cover the cut side of the lemon with cheesecloth when juicing to keep the lemon pits out of the juice
  • Adding honey. Add the lemon juice and olive oil before adding the honey so that the honey doesn’t go straight to the bottom of the jar and get stuck there.
  • Using as a marinade. If using as a marinade, be sure to only marinate your proteins for under an hour so that the acidity from the lemons does not affect the texture of the meat or protein of choice.
Homemade lemon vinaigrette in a jar.

Storage

Store any unused vinaigrette dressing in a tightly sealed container for up to 1 week in the refrigerator. Shake well each time before serving.

Lemon Garlic Vinaigrette FAQs

What are some other ways I can use this recipe for lemon vinaigrette dressing?

Try drizzling it over grilled chicken, roasted vegetables, or using it as a dipping sauce for crusty bread.

Can I freeze the Lemon Garlic Vinaigrette for longer storage?

Freezing is not recommended as it may alter the texture and flavor. Fresh use is best.

Looking for more delicious Sauce and salad dressing recipes?

Lemon vinaigrette in a small mason jar on a whit table with a bowl of lemons nearby

Lemon Garlic Vinaigrette Dressing

Alisa Infanti | The Delicious Spoon
This Lemon Garlic Vinaigrette Dressing has a light tangy slightly sweet burst of citrus flavor that makes it perfect for any salad! This homemade lemon vinaigrette is easy to make in just a few minutes and makes enough for 3 large salads. It is a great dressing to include in any weekly meal prep!
4.75 from 12 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Dinner, Lunch
Cuisine 21 Day Fix, American
Servings 8 servings
Calories 126 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Lemon Zester
  • Resealable Jar or bottle

Ingredients
  

  • ½ cup olive oil
  • cup fresh lemon juice about 3 lemons
  • 1 garlic clove minced
  • 3 tsp liquid honey
  • 1 tsp grainy Dijon mustard
  • 1 lemon zested
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

  • Add all ingredients to a medium resealable jar. Seal tightly. Shake to mix well. Serve over top of salads or use as a marinade.

Nutrition

Serving: 2tbspCalories: 126kcalCarbohydrates: 1.7gProtein: 0.1gFat: 13.6gSaturated Fat: 1.9gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 9.9gTrans Fat: 0gCholesterol: 0mgSodium: 153mgPotassium: 16mgFiber: 0.1gSugar: 1gVitamin A: 2IUVitamin C: 4.5mgCalcium: 2mgIron: 0.1mg

Notes

Stored unused dressing in a tightly sealed container for up to 1 week.  Shake to mix before using.
If following the 21 Day Fix container system this recipe would be considered 1 orange container.
Please Note:

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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One Comment

  1. 5 stars
    Delicious! A neighbor has a Meyer’s Lemon tree in her yard and I brought some home. So good! This recipe is a keeper for me.

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