Lemon Vinaigrette Dressing

Zesty Lemon Vinaigrette Dressing: The Only Recipe You’ll Ever Need (Sorry, Store-Bought)

Bycraftersbuzz

Why Your Salad Deserves Better

Let’s be real—your salad is tired. It’s been drowning in sad, store-bought dressings for way too long. You know the ones: oily, overly sweet, and somehow still bland. Enter lemon vinaigrette dressing, the hero your greens have been begging for. Bright, tangy, and ridiculously easy to make, this dressing is about to become your new obsession. Plus, it’s cheaper than that overpriced bottle you keep buying. Win-win, right?

Why This Recipe is Awesome

Why should you make this lemon vinaigrette dressing? Let me count the ways:

  1. Flavor bomb: It’s zesty, fresh, and just the right amount of tangy.
  2. 5 minutes flat: You’re literally 300 seconds away from greatness.
  3. Impress your friends: Whip this out at a dinner party, and suddenly you’re a culinary genius.
  4. Versatile AF: Salads, grilled chicken, roasted veggies—this dressing does it all.

Ingredients

Ingredients Save Pin

Here’s what you’ll need (and yes, you probably already have most of this):

  • 1/4 cup fresh lemon juice (about 2 lemons—don’t even think about bottled juice)
  • 1/2 cup extra-virgin olive oil (the good stuff, please)
  • 1 tablespoon Dijon mustard (for that fancy tang)
  • 1 teaspoon honey (or maple syrup for a vegan swap)
  • 1 small garlic clove, minced (optional, but highly recommended)
  • Salt and pepper to taste (don’t skip this—your taste buds will thank you)

Step-by-Step Instructions

  1. Juice those lemons: Roll them on the counter first to get the most juice. Pro tip: use a fork to squeeze out every last drop.
  2. Whisk it up: In a bowl, combine lemon juice, Dijon mustard, honey, and garlic. Whisk until it’s smooth and slightly thickened.
  3. Drizzle in the oil: Slowly add the olive oil while whisking constantly. This is the secret to a creamy, emulsified dressing.
  4. Season to perfection: Add salt and pepper to taste. Give it a quick taste test—adjust if needed.
  5. Store it: Pour into a jar or bottle. Shake before using. Boom, you’re done.
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Calories & Nutritional Info

  • Calories: ~120 per serving (2 tablespoons)
  • Fat: 13g (mostly the good kind from olive oil)
  • Carbs: 2g
  • Protein: 0g
  • Sugar: 1g
  • FYI: It’s gluten-free, vegan, and low-carb. Basically, it’s everyone’s BFF.

Common Mistakes to Avoid

  1. Using bottled lemon juice: Just… don’t. Fresh lemons are non-negotiable.
  2. Skipping the emulsification step: If you dump the oil in all at once, it’ll separate. Slow and steady wins the race.
  3. Over-salting: Start with a pinch, taste, then add more if needed. You can’t un-salt it.

Variations & Customizations

  1. Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce.
  2. Creamy version: Mix in a tablespoon of Greek yogurt or tahini.
  3. Herb it up: Toss in some fresh parsley, dill, or basil for extra flavor.

FAQ Section

Q: How long does this dressing last?
A: About a week in the fridge. Just give it a good shake before using.

Q: Can I use a different oil?
A: Sure, but olive oil is king here. If you must, avocado oil works too.

Q: Is this dressing keto-friendly?
A: Absolutely! Just skip the honey or use a keto-friendly sweetener.

Final Thoughts

Once you try this lemon vinaigrette dressing, you’ll never go back to store-bought. It’s fresh, easy, and makes everything taste better. Plus, you’ll feel like a total boss when you make it. So, what are you waiting for? Grab those lemons and get whisking. And hey, if you make it, tag me—I wanna see your masterpiece!

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