This lemon vinaigrette salad dressing recipe is so easy and so basic that I have totally taken it for granted and never thought to post it here on ye olde blawg. But a friend of mine can’t get enough of it, and I realized that maybe it was worth posting after all.
When I got on the real food bandwagon, one of the first things I happily gave up was bottled salad dressing. I admit to buying a bottle of ranch every now and again (my kids love it on salads and raw veggies) but for the most part, bottled dressings all have the same taste about them, to say nothing of the added preservatives and crap, so I’m much happier making my own. Now that I make my own, I can barely tolerate a store-bought bottle of salad dressing.
My favorite homemade salad dressing is some version of a vinaigrette. I used to be all about the balsamic, but now my fave is this lemon vinaigrette. It’s quite versatile and goes with almost any meal. It’s perfect for dressing those freshly picked CSA greens. You can add chicken or shrimp or fish to make a meal, and add any of your favorite salad toppings.
I prefer it with fresh lemon juice, but you can certainly use bottled. I also love it with fresh garlic and thyme, but again, use what you have. If you don’t care for raw garlic, feel free to omit. It’s packed with nutritional benefits though!!
Here’s the printable for your convenience.
- 1/2 cup olive oil
- juice of one lemon (1/4 cup)
- 1/2 tsp dijon mustard
- 1 garlic clove, minced
- 1 teaspoon sugar (optional; I don’t use it)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried minced thyme
- Whisk the oil, lemon, mustard, garlic and sugar (if using) together until combined.
- Add salt, pepper and thyme to taste.
- Serve over your favorite salad greens.