Lemon Honey Vinaigrette

5 from 1 vote

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.

Total Time5

Course: Condiment

Cuisine: American

Keyword: honey-lemon vinaigrette, lemon-honey vinaigrette

Servings: servings (2 tablespoons per serving)

Calories: 146kcal

Author: Rachel Tiemeyer

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

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

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.

Nutrition