This delicious lemon vinaigrette is so easy to make, and is perfect for dousing on salads, pasta, or your favorite protein. It can even be used as a quick marinade! Plus, it’s naturally dairy-free, allergy-friendly, vegan, and added sugar-free, so it suits most dietary needs.
Lemon Vinaigrette made without Top Allergens and Added Sugar
We originally shared this recipe way back in 2009, but have since updated the recipe, and have some ingredient options to add.
- Oil: Extra-virgin olive oil is a go-to for salad dressings, but you can use another oil, if preferred. In fact, most oils will go well. You can use flax oil for a more nutritive option, or grapeseed oil for a less expensive neutral-tasting option. Nutty oils will also go well.
- Lemon: If Meyer lemons are in season, this is the perfect recipe to showcase them! They add just a touch of natural sweetness.
- Sweetener: This is an added sugar-free, sweetener-free lemon vinaigrette. If you want to add a touch of sweetness, feel free to add honey, maple syrup, or sugar, to taste.
- Herbs: The recipe doesn’t include herbs, but it goes with so many types. Feel free to sprinkle in rosemary, basil, oregano, or thyme, if you like.
Special Diet Notes: Lemon Vinaigrette
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, keto, paleo, added sugar-free, and top food allergy-friendly.
- ⅔ cup extra virgin olive oil
- Scant ½ cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 3 large garlic cloves, crushed
- ¾ teaspoon salt
- Place the oil, lemon juice, mustard, garlic, and salt in a glass jar, and shake until combined. Alternatively, you can whisk the ingredients together in a bowl until emulsified.
- Store in an airtight container in the refrigerator for up to 2 weeks. Whisk or shake before using, as it will separate.
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