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Lemon Vinaigrette Dressing

This lemon vinaigrette dressing is perfect for summer salads and for marinating chicken!

Lemon Vinaigrette Dressing

Over the weekend, my mom, sister and I threw a surprise birthday party for my other sister.  Happy Birthday Meagan – we hope you had a spectacular time. 🙂  We sure did!  And today is her actual birthday. 🙂

Happy Birthday Meagan!
We ate well, but boy did we eat bad.  There’s something about party planning that makes me forget all about the diet I am on, or the diet other people are on, or the fact that you don’t have to pick the worst of the worst foods for you to eat all at once.  Psha, it IS a party after all, right?

Lemon Vinaigrette Dressing-03

Slow cooker buffalo wings, veggie dip, burgers and brats, stuffed dates, cheesecake and cupcakes, just to name a little of what we ate.  I love good party food, and I’m going to toot my own horn here – our menu was a success.

And after eating leftovers the past few days, I very badly needed to just eat a salad.  That’s lunch and dinner today – leftover veggies from the veggie dip and lettuce and salad dressing.

Lemon Vinaigrette Dressing

I rounded up salad dressing recipes on Monday and I decided to make my own today.  For some reason, after the party I have a bunch of leftover lemons and shallots. I don’t really know why but this sounded like the perfect combination for a new salad dressing to me.

It’s a little tangy, so if you like a sweeter dressing, add more honey.  It’s got a nice flavor to it though – I may even marinate some chicken in the rest and throw it on the grill.

Lemon Vinaigrette Dressing

Lemon Vinaigrette Dressing

Lemon Vinaigrette Dressing

Ingredients

  • 1/4 cup red wine vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1/2 teaspoon large grain salt (celtic, kosher)
  • 1/4 teaspoon ground black pepper
  • 1/2 cup sesame oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey

Instructions

  1. Combine all ingredients in a blender and pulse until well mixed.
  2. Cover and refrigerate for 1 hour hour before serving.

Notes

Recipe adapted from Allrecipes.

Nutrition Information:

Amount Per Serving: Calories: 6Carbohydrates: 1g

Lemon Vinaigrette Dressing

If you have an immersion blender, you can use that too instead of a traditional blender.  Its become my new favorite tool.

Enjoy the dressing!

xoxo,

Jenny B

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Michelle @ A Dish of Daily Life

Saturday 28th of March 2015

Yum! I make all of my own salad dressings...love finding a new recipe! Thanks Jenny!