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Lemon Honey Vinaigrette
This simple, elegant Lemon Honey Vinaigrette provides a little sweetness (thanks to the honey) and tartness (thanks to the lemon juice and zest) to top almost any leafy green salad, especially our Strawberry Spinach Salad.
Yield: 8-9 servings (2 tablespoons per serving) 1x
Prep: 5 minutesTotal: 5 minutes
Units:
Scale:
Ingredients
- 1/3 cup fresh lemon juice (about juice of 3 large lemons)
- 1 teaspoon lemon zest
- 1/3 cup honey
- 3/4 teaspoon salt, plus more to taste
- 1/4 teaspoon ground black pepper, to taste
- 1/2 cup extra virgin olive oil
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Instructions
Add all the ingredients to a mason jar with lid. Seal tightly and shake until combined. Taste and adjust the seasoning to your preference.
Notes/Tips
- Storage: This dressing can be stored in the refrigerator for 1-2 weeks or in the freezer for up to 6 months. When ready to use it after storing, let it set on the counter for a few minutes and then give it a good shake.
- Because there are so few ingredients in this recipe, using fresh lemon juice and a good extra virgin olive oil are essential.
- It’s super helpful to have a microplane zester for zesting the lemon. I love this tool and use mine all the time for citrus zest and grating hard cheeses.
Find it online: https://thrivinghomeblog.com/lemon-honey-vinaigrette/
