Lemon Vinaigrette Recipe

We love this lemon vinaigrette! It's tangy, refreshing, and vibrant. Plus, it's super quick to make and lasts a while in the refrigerator. The zesty lemon flavor is perfect not just for salads, but also for adding flavor to roasted vegetables, grain bowls, and more. Just whip it up, store it in the fridge, and drizzle it on everything. This recipe is simple, adaptable, and refreshing.

Lemon VinaigrettePhoto byThyme of Season

Refreshing Lemon Vinaigrette

You will need the following to make this vibrant, zesty lemon vinaigrette.

lemon juice - use fresh squeezed lemon juice for a refreshing vibrant flavor.

light olive oil - we use light olive oil for most of our cooking and dressings due to its light flavor. You can use extra virgin olive oil, however they tend to have a deeper flavor that will translate to the vinaigrette. Avocado and sunflower oils are also good alternatives to this lemon vinaigrette or other salad dressings.

white vinegar - you can use white balsamic or white wine vinegar.

Dijon mustard - adds a unique flavor to the vinaigrette while it aids in the emulsification process of the vinaigrette. If you don't have Dijon mustard, you substitute it with any plain mustard you have.

honey or maple syrup - adds a touch of sweetness while it balances out the citrus of the lemon juice and white vinegar. You can use agave or even simple syrup.

fresh thyme - adds a hint of earthy mint, citrus, piney flavor. If you don't have fresh thyme or prefer not to use it, it can be eliminated. Alternatively, you can use dried thyme or fresh or dried parsley for a touch of earthiness.

seasonings - the seasonings of garlic and onion powder and salt and pepper add extra flavor that works well in this lemon vinaigrette.

Ingredients:

• 1/4 cup fresh lemon juice
• 3/4 cup light olive oil
• 2 tablespoons white vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon fresh thyme leaves
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Instructions:

1. Place all ingredients into a high-powered blender. Blend for about 15-20 seconds.

2. Taste the vinaigrette and adjust the flavors as needed. If you prefer a tangier dressing, add more lemon juice. For a sweeter touch, add a little more honey or maple syrup. Add salt and pepper if needed. Blend again, if you added to the mixture.

3. Once you are satisfied with the taste, transfer the vinaigrette to a jar or airtight container. It can be stored in the refrigerator for up to a week.

4. Give the dressing a good shake before using it as there may be some separation. Also, if the dressing has been refrigerated for a while, its best to bring it to room temperature before using.

Uses for Lemon Vinaigrette:

This versatile lemon vinaigrette is not just for salads, here are some ways to use it:

1. Marinade:

The acidity of the lemon juice in the vinaigrette makes it an excellent marinade for grilled meats, seafood, or vegetables. Simply coat your protein or vegetables with the vinaigrette and let them marinate for at least 30 minutes before cooking. The flavors will infuse into the food, adding a refreshing citrus flavor.

2. Roasted Vegetables:

Toss your favorite vegetables in the lemon vinaigrette before roasting them in the oven. The dressing will add a burst of flavor and help to caramelize the vegetables, creating a simple yet flavorful side dish.

3. Grain Bowls:

Drizzle the lemon vinaigrette over grain bowls for a zesty lemony flavor. It pairs well with grains like quinoa, brown rice, or couscous. Add roasted vegetables, protein of your choice, and some fresh herbs for a wholesome and satisfying meal.

4. Pasta Salad:

Use the lemon vinaigrette as a dressing for pasta salad. Toss cooked pasta with your favorite vegetables, such as cherry tomatoes, bell peppers, and olives. The tangy dressing will bring all the flavors together and make for a light and refreshing pasta salad great as a side dish for barbeques.

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