Versatile Homemade Salad Dressing Recipe
Creamy Lemon Salad Dressing is such a versatile homemade dressing recipe! Made from only a few ingredients this bright, light vinaigrette adds a nice tart flavor to so many dishes!
A perfect lemon dressing for kale or quinoa salad. Delicious on chicken salad, greek salad, pasta salad, steak salad, coleslaw, cold potato salad, and summer berry fruit salad. Try it tossed with peas and prosciutto in a cold pasta salad. You can even use this creamy salad dressing as a marinade for salmon, an easy seasoning for campfire foil packs, or as a crudite and fruit dip! Delicious with seafood like salmon cakes, crab cakes, shrimp rolls or any baked, fried or steamed fish.
Once you see how easy it is to turn a few simple ingredients into such a delicious condiment youll be finding all sorts of ways to use Creamy Lemon Dressing!
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How To Make Greek Dressing From Scratch
- Combine lemon juice with garlic and spicesIn a bowl or measuring cup, combine ¼ cup fresh lemon juice with 1 to 2 teaspoons of dry oregano, minced garlic clove, and a good dash of kosher salt and black pepper. Whisk to combine
- Add olive oil while whisking vigorously to emulsify While whisking, slowly drizzle the extra virgin olive oil and continue to whisk vigorously. The ladolemono dressing will emulsify and become viscous
Variations On Lemon Vinaigrette:
Using fresh lemons is just the start! You can adapt this dressing to make any citrus-flavored dressing.
- Substitute oranges for the lemons. If you find blood oranges they make an amazing vinaigrette
- Any acidic fruit will work and its nice to add the same fruit from your vinaigrette to your salad
- Limes are a great substitute when dressing a Mexican style salad
- Add a teaspoon of dijon mustard for an extra tangy dressing
- Substitute one clove of minced garlic for the shallots if you want a stronger flavor
- Add a tablespoon of any chopped fresh herbs, or a 1/2 teaspoon of dried herbs, to any vinaigrette
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Recipe Notes & Variations
- Adjust the ratio of oil to acid: Depending on how you plan to use the lemon vinaigrette recipe and your preferred level of acidity. Feel free to add less to begin and increase to taste. I use just over a 2:3 ratio of lemon juice to olive oil, but you could use 1:3 or even 3:3.
- Let it mellow: While you can use the lemon dressing immediately, giving it 40-60 minutes to marinate will help the ingredients meld and tastes even better!
- Tweak the flavors: One of the best benefits of making homemade salad dressing is how easy it is to tweak the flavor profile. For example, add more garlic, more herbs, more/less lemon, make it sweeter, etc.
- For the best emulsification: You could even use an immersion blender in the jar of ingredients, and it thickens and emulsifies wonderfully.
Simple Honey Lemon Vinaigrette Dressing
This simple honey lemon vinaigrette dressing takes a few minutes and ingredients to pull together. A light and bright way to jazz up a salad!
Once salad season hits, it calls for all things light, bright, and refreshing, all of which you can find right here in this honey lemon vinaigrette! It can easily be doubled to make an extra batch for the week, and is also great on grilled or roasted vegetables, or a quick marinade for chicken or tofu.
I am notoriously B.A.D at making my own dressing. Let me just be real about that for a minute. Equally as bad at remembering to buy dressing while I’m at the grocery store too, so a lot of my salads get a quick oil and vinegar drizzle and call it a day. No more!This lemon vinaigrette is a no-excuses kinda recipe, which is the only kind of dressing recipe that will ever actually get made in this house. Let’s get to it!
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How To Make Larger Batches Of Vinaigrette
Its a great idea to make bigger batches of vinaigrette and use it throughout the week. In my house, we tend to eat more salads if everything is quick and ready to go in the refrigerator so that we can quickly toss it together at dinner time.
You can double or triple this recipe, and it keeps well in the refrigerator for 2 weeks.
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Lemon Olive Oil Dressing
This delightful Lemon Olive Oil Dressing is the perfect addition to any salad! It’s made with minimal ingredients, ready in minutes, and has a delicious, sunny flavor you’re sure to love!
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Meet my go-to salad dressing! This Lemon Olive Oil Dressing is a simple recipe that I find myself turning to again and again.
This basic vinaigrette is super versatile and has a wonderful fresh taste that perks up any salad. It reminds me of the bright flavors of Mediterranean cooking!
If you’ve never made homemade salad dressing before this, this recipe is a great place to start! It uses just a few basic ingredients, and it only takes five minutes to prepare.
You’ll find all the easy details below … just keep scrolling!
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Classic Lemon Vinaigrette Recipe
This zesty classic Lemon Vinaigrette is a basic salad dressing recipe that you will use over and over
Making your own vinaigrettes is easy. Once you start making your own salad dressing you will never want to go back to bottled dressings againbecause they taste so fresh
We use this dressing on everything from a basic arugula salad to drizzling over roasted vegetables. It would be terrific on our Pan Roasted Brussels Sprouts.
Add to warm couscous or as a dressing on a rice bowl and let it settle in to create a bold flavor. Its a great match for our Arugula Beet Salad with Goat Cheese or our Tricolore Salad with Oranges.
Tricolore Salad with Supreme Oranges
Why Olive Oil And Lemon Salad Dressing
We make this dressing, or some variation of it, every single day with our salads.
This is partly because olive oil and lemons are something we almost always have on hand.
Lemons are a fantastic food, and full of Vitamin C!
We add a little Oregano to this dressing because we love the flavor of oregano, but feel free to leave it out if you do not have any on hand, or dont like it.
A little fresh parsley can also be a nice addition to this recipe.
What you wont find in this recipe is any added salt, gluten, dairy, or things you cant pronounce. The simplest way is the best way when it comes to food! As a bonus, this olive oil and lemon dressing is also vegan and low sodium.
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Storage And Usage Instructions
Once prepared, the lemon Dijon vinaigrette will store in the refrigerator covered for 5-7 days.
If you do not blend the dressing, the olive oil can somewhat solidify in the refrigerator, so bring it back to room temperature before using it. Please dont use it past seven days, as the fresh garlic can cause botulism when stored anaerobically .
Along with the obvious usage of dressing up a simple green salad , there are several other ways to use this lemon dressing, including:
- To massage into a simple kale salad
- Drizzle over simple veggie salads like a tomato and cucumber salad
- To toss in with grain bowls, either warm or cold as quinoa salad
- Add to a simple pasta salad
- Drizzle over roasted, broiled, and grilled vegetables
- Mix into a pulse salad like a lentil, white bean, chickpea, or mixed bean salad
How To Use Lemon Vinaigrette
This lemon vinaigrette will keep in an airtight container or jar for up to 1 week in the fridge. Of course, its a great way to dress up a simple green salad, but there are so many other delicious ways to use it. Here are a few ideas to get you started:
- Toss it with a cooked grain like farro, couscous, or quinoa and fresh herbs to make a hearty side dish.
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Basic Lemon Vinaigrette Dressing
This Lemon Vinaigrette / Dressing recipe is incredibly easy to make and a great way to add in a pop of bright citrus flavor to any meal. This is my go-to homemade salad dressing recipe made with 6 pantry ingredients in under 5 minutes much faster than any trip to the grocery store! Drizzle it on salads, vegetables, meat, fish and more!
The Spring season is upon us and to me, that means all things green, fresh and flavorful. The new season brings so many vegetables to life spring lettuce, asparagus, green peas, the list goes on.
And I found one of my absolute favorite ways to enjoy all those fresh veggies is to drizzle them with a generous amount of homemade Lemon Vinaigrette. Its incredible how much it brightens up their flavor.
The beauty of making your own fresh lemon salad dressing is the control you have over the quality of ingredients. Many store-bought dressings contain hidden ingredients and additives I do not want in my diet.
It also makes a wonderful addition to my homemade vinaigrette dressing recipes. Much like my Chili Lime Vinaigrette, Lemon Dijon Vinaigrette, Greek Yogurt Dressing, Sesame Ginger Vinaigrette, and Tahini Yogurt Sauce, this easy and simple Lemon Vinaigrette recipe is made with 6 ingredients in under 5 minutes thats much faster than a trip to the grocery store!
Advantages And Disadvantages Of Buying This Best Olive Oil Brand For Salad Dressing
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How To Use This Ladolemono Greek Dressing
Like I said earlier, you can use this dressing or lemon vinaigrette in a variety of ways:
- As a salad dressing. This is the obvious use here, and you can’t go wrong with that. I just used it on my favorite grilled chicken salad.You can use it on almost any green salads or maybe even Mediterranean orzo salad or Italian pasta salad in place of the typical dressing used. I mentioned earlier that the dressing for a traditional Greek salad is typically a splash of good olive oil and red wine vinegar. And often times, bottles of both condiments are set on the table so you can use as much oil and vinegar and you like. That said, if you want to use a couple of tablespoons of this lemon and olive oil dressing instead over your Greek salad you absolutely can!
- As a sauce. You can drizzle ladolemono over grilled fish, chicken, or even grilled vegetables. I don’t mind a little over my quick pan-seared salmon or trout, for example.
- As a marinade. Earlier, I shared a yogurt based chicken marinade, and this lemon dressing can work very similarly. When using a lemon-based marinade for chicken though, I typically allow no more than 2 hours of marinating in the fridge.
Use The Best Ingredients For Lemon Vinaigrette:
Classic lemon vinaigrette is made with ingredients that you likely already have on hand.
The key to great taste is using the highest quality ingredients because the flavor will really shine through in a vinaigrette. This is the time to use your best Extra Virgin Olive Oil. Since nothing will be heated, every ingredient flavor matters.
- Freshly Squeezed Lemon Juice use only fresh lemon juice for a fresh zippy flavor. You will need 2-3 lemons for this recipe
- Extra Virgin Olive Oil choose best quality for a rich bright flavor
- Shallots finely chopped and optional but highly recommended. Shallots have a milder flavor than onions and are a great match for lemons
- Sugar to help mellow the citrus flavor
- Salt and Pepper use white pepper if you want a pure color
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A Note About Candied Pecans
My favorite recipe to use for the candied pecans is this oven-baked recipe. The pecans turn out perfectly every time. Its foolproof and easy! I omit the cinnamon and add a pinch of cayenne pepper for a sweet/spicy kick.
The skillet version from this romaine salad recipe also works well if you are looking for a quicker recipe.
For either method, the pecans can be made a couple weeks in advance and stored in a tightly covered container.
Orzo Salad With Lemon And Butternut Squash
Tangy and bright, this butternut squash orzo pasta salad from @thereluctantentertainer is filled with creamy goat cheese, sweet roasted butternut squash, and nutty pine nuts. Its the perfect side dish for fall!
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Rave Reviews For This Holiday Salad
My kids LOVE this salad. I recently made it for dinner with grilled chicken on the side, and my 17-year old son was scraping every last bit of salad out of the serving bowl after his third helping.
Several of us would have maybe challenged him on that in order to get the last dregs ourselves, but he is a high school wrestler, and in case you didnt knowlife lesson #187 states that you never get in the way of a high school wrestler and his food during high school wrestling season.
This holiday salad comes together incredibly fast and is bound to be a crowd pleaser whenever you choose to serve it!
I hope you love it!
Salad Dressing Recipe With Lemon Olive Oil
1. Classic Vinaigrette: Whisk two tablespoons dark wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Progressively whisk in 1/3 to at least oneOr2 cup essential olive oil.
2. ShallotWhite Wine: Make Classic Vinaigrette , replacing the dark wine vinegar with white-colored wine vinegar add 1 minced shallot.
3. Roasted Garlic clove: Slice the fill up 1 mind garlic clove drizzle with essential olive oil, wrap in aluminum foil and roast at 400 levels F until tender, 35 minutes. Awesome, then squeeze the cloves. Make Classic Vinaigrette inside a blender, adding the roasted garlic clove and three tablespoons grated Parmesan.
4. Bistro Bacon: Make Classic Vinaigrette add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon and a pair of tablespoons chopped chives.
5. Mediterranean: Make Classic Vinaigrette mash in 1/2 cup crumbled feta, then whisk in 1 tablespoon chopped parsley, 1 teaspoon dried oregano and 1 diced plum tomato.
6. Dijon: Whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Progressively whisk in 1/2 cup essential olive oil.
7. Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, two tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Progressively whisk in 1/4 cup each essential olive oil and vegetable oil, adding 2 teaspoons chopped thyme and 1/2 minced jalapeno.
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Olive Oil Lemon Honey Salad Dressing
Hi. Its Lois at Recipe Idea Shop. This Olive Oil Lemon Honey Salad Dressing is such a simple recipe. Just whisk together equal parts of each ingredient. It comes from The Tastes of Ayurvedaby Amrita Sondhi. Its delicious! Serve it on Barley Apple Walnut Salad, or any green salad. Yum.
This is a delightful cookbook. The author is knowledgeable about foods and how pairing one food with another creates the right environment for a persons metabolism. I found the discussion of various types of people a bit complicated, but the recipes are fabulous.
I think this Olive Oil Lemon Honey Salad Dressing is especially good on bitter greens with added fruit. Sweet and tangy vinaigrette. Perfect for any time of year.
Greek Lemon Olive Oil Salad Dressing Recipe
This lemon olive oil salad dressing is actually a traditional greek dressing called latholemono. Its not just for salads, and makes a wonderful finishing touch on chicken, or drizzled over a cooked grain or it could even be a dip for bread. I love that versatility.
As with my apple cider vinaigrette recipe, this lemon olive oil salad dressing is super easy to make. Simply whisk the lemon juice, salt, pepper, and garlic together in a small bowl, then very slowly drizzle in the olive oil, whisking constantly to emulsify. Serve immediately or refrigerate until ready to use.
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