Lemon Balsamic Dressing
Easy lemon balsamic dressing that’s bright, balanced, and naturally creamy without a blender or dairy.*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how to make substitutions, or properly store your dressing, scroll back up! Everything you need for foolproof results is in the post.
Ingredients
- ¼ cup (60ml) balsamic vinegar
- ¼ cup (84ml) honey
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ½ teaspoon dried oregano
- ½ cup extra virgin olive oil
Equipment
Instructions
- Add the balsamic vinegar, honey, lemon juice, Dijon mustard, minced garlic, salt, pepper, and dried oregano to a 2-cup jar with a tight-fitting lid.
- Stir the mixture until fully combined and the honey is dissolved.
- Pour in the olive oil.
- Seal the jar tightly and shake vigorously for 1-2 minutes, until the dressing is smooth and emulsified.
- Taste and adjust seasoning if needed.
- Drizzle over your favorite greens and keep refrigerated until needed.
Notes:
If the dressing separates, shake again before serving.
Use dried oregano rather than fresh herbs, as they will shorten shelf life.
This recipe uses kosher salt. If you’re using table salt, use half the amount. Kosher salt has larger, airier crystals that take up more space, so a teaspoon of kosher salt actually contains less salt by weight than a teaspoon of table salt.
Nutrition information is automatically calculated and provided as an estimate. It is not intended as a substitute for professional dietary advice
Nutrition
Serving: 30gCalories: 109kcalCarbohydrates: 7gProtein: 0.2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 223mgPotassium: 20mgFiber: 0.2gSugar: 7gVitamin A: 4IUVitamin C: 1mgCalcium: 6mgIron: 0.2mg
Enjoy this recipe?Please leave a comment and tag me @aspicedlifeblog on social