Easy Lemon Vinaigrette - Small Batch Salad Dressing
An easy lemon vinaigrette made with fresh lemons. This zesty dressing is a small batch salad dressing, so there's no waste.
Servings: 6
Calories: 76kcal
Ingredients
- 4 tablespoons fresh lemon juice
- 3 tablespoons olive oil (or rapeseed oil)
- 1 tablespoon lemon zest
- 3 teaspoons maple syrup
- 1 teaspoon mustard (Yellow American mustard or Dijon mustard)
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 pinch salt and black pepper
Instructions
- Zest then juice the lemon and add to a clean jam jar, dressing bottle or other airtight container.
- Add all the other ingredients, screw on the lid tightly, then shake like crazy to mix all the ingredients well and to emulsify the dressing,
- Taste to check the seasoning and if it's a bit too tart for you, add a little more maple syrup and shake again. I like it to be quite tart.
- Enjoy!
Notes
- I used 1 medium lemon for the juice and zest
- A mild olive oil is better for this dressing than extra virgin olive oil which can overpower the other flavours.
- If the dressing is too tart for you, you can add a little extra maple syrup.
- This dressing will keep fresh for up to a week in the fridge.
- Shake well before serving.
Nutrition
Serving: 1 serving | Calories: 76kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 16mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 0.2mg
