This lemon vinaigrette is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
I made half a batch of this (I was almost out of red wine vinegar), but otherwise I followed the recipe as written. I really liked this, but of course I would because it had lemon in it! If this is too lemony or acidic for you, you could easily add a teaspoon of honey or sugar to it. I think this would be a good spread on a sandwich as well as on a salad. So for me, this was thumbs up! Thanks, lukeder101!
Read MoreThis is super tart. i just made it to dress lettuce fresh from the garden, so I don't have a whole bunch of ingredients in my salad. I ended up adding an unknown quantity of honey to it, which I noted another poster did as well. As I was adding the dijon, my spidey senses were telling me not to use s o much, so next time I think I will try less mustard
Read More I made half a batch of this (I was almost out of red wine vinegar), but otherwise I followed the recipe as written. I really liked this, but of course I would because it had lemon in it! If this is too lemony or acidic for you, you could easily add a teaspoon of honey or sugar to it. I think this would be a good spread on a sandwich as well as on a salad. So for me, this was thumbs up! Thanks, lukeder101!
Made it as written, tasted it and thought, it really is good but needs just a touch of something. I added a bit of lemon zest, re-tasted, and thought just a touch of sweetness was needed. I added a tablespoon of Agave nectar and now this is my favorite salad dressing! Light, tangy, and full of flavor!
This is super tart. i just made it to dress lettuce fresh from the garden, so I don't have a whole bunch of ingredients in my salad. I ended up adding an unknown quantity of honey to it, which I noted another poster did as well. As I was adding the dijon, my spidey senses were telling me not to use s o much, so next time I think I will try less mustard
I took this and tripled it. I used 2T lemon juice 2T lime juice and 2T Orange juice. It made for a really tasty citrus vinaigrette.
7-1-2016 ~Incredibly delicious! Light, refreshing and ideal to dress the greens and enhance them rather than to take over, as some dressings do. I can’t think of anything worse in a salad dressing than to have it too acidic, too tangy – and after looking over the measurements of the ingredients, I could see this would be the case here. In order to avoid that I adjusted the oil/vinegar to the 3:1 ratio I prefer. (i.e., I added a little more olive oil). I thank Hubs for us enjoying this as much as we did. The oregano didn’t appeal to me and I had planned to omit it, but he encouraged me to include it. I’m lucky to have fresh herbs in my garden right now, oregano one of them. I used three times the amount of the dried oregano called for. It was a great addition that gave the dressing a little more character. Adjusting the olive oil/vinegar ratio as I did elevates this to 5-stars.
Just tried this tonight and if you love mustard and lemons you'll love this. It's tastes like an expensive dressing at a very expensive restaurant! My new fav! Doubled the recipe and well worth it!
Very tart, but delicious. I used it on a spinach, cranberry, feta salad.
Very good, but for some reason the Dijon mustard overpowered the lemon flavor. I'll try adding a bit more lemon next time or cut back on the Dijon mustard. My guy really liked it.
I am strangely addicted to this dressing. It is tangy, but if your salad has a sweet touch, like sweet tomatoes, or perhaps beets, or fruit, it add a really nice, bright tone. It is also super easy to make, and I think it would be delicious with Meyer lemons. My family is not as keen on sour flavors as I am, and that makes me happy because then I don't have to share! I use the recipe exactly as written.
So good!! I used this recipe in place of the Italian dressing that was needed for Greek garbanzo bean salad recipe on this site. I loved it! Could also be used as a marinade for chicken!! Delicious!!
I used this as a dressing for a potato and asparagus salad. I substituted champagne vinegar for the red wine vinegar because I wanted a more delicate flavor. WOW this is delicious.
I didn't have red wine vinegar so I used rice vinegar, otherwise made as written. This dressing is addictive and my family loves it! I have since tried adding lime juice as well as lemon and I think that is my new favorite but even as written this was exactly what I was looking for!
Only change is using a tad less Dijon. This dressing is awesome and I use it as my go-to dressing. Great with romaine and butter lettuce as well as arugula and any veggies. Add some cheese (Parmesan works well) and you'll be in heaven.
It's a really good lemony dressing. However as others mentioned, it's a tad too tangy. I added maybe a tablespoon of honey and it was just enough to take the edge off without making it sweet.
Over all, a wonderful recipe!!!! Just for my future reference, I'd start from 1 tbs of Dijon mustard and increase to your taste and add a bit of sugar. Delicious!!!!!
I actually used this as a marinade for chicken and it was delicious! Perfect balance of flavors! I didn't have any Dijon, so I used a squirt of yellow and a few squirts of honey- came out GREAT! Will try as a salad dressing next, with the Dijon. Thanks for sharing, GREAT recipe!
Perfect balance of favors. Lemony but not too much pucker. This will be my go-to summer salad dressing.
Very good and very easy to make. The only change I made was in adding about a 1.5 tablespoons honey to a double batch. I used the dressing on a pasta salad.
This is an excellent lemon vinagrette receipe. I used it for salad Nicoise, but can see where it will have many uses.
This was so good! It was fast, easy, and simple. I had all the ingredients ( I added a pinch of sugar to balance the acid), so was thrilled to make it, just because I could. Wow, this is going to become our staple base dressing for everything. I think it would be great in a pasta salad, drizzled over red potatoes, pizza, salmon, or any fish. It can be modified to add anything from capers to lemon zest. The possibilities are endless. Go on...make it!
This is one of the few vinaigrette recipes I love -am usually a creamy dressing person. It's not too tart, very balanced. Easy to make and delicious. I used it on a salad made with baby kale.
I feel like I missed something with this recipe based off the other reviews. As is, once I added in the olive oil, that was all I could taste. I tried to off set with more lemon/dijon and some honey. that helped off set but it still didnt have much flavor to me.
I made half a recipe but knew the amounts of lemon juice and Dijon would be way too much for my taste preference. I just cut back considerably on them, and it was very good over a spinach salad. Thanks for the recipe. UPDATE 1/17/18: This time I used white wine vinegar and garlic powder. I found it really needed sweetening, so I gave it a few tsps of honey, and it was better.
Delicious! I drizzled over heads of halved romaine, grilled and served with fresh shaved parmesan and halved grape tomatoes, additional dressing on the side. Wonderful along side grilled chicken breast coated in the same, (with a bit of extra Dijon for kick). I did add about half a teaspoon of garlic powder in addition to the fresh, the only variance.
This was delicious and disappeared. The first time I made it exactly as written, now I sub garlic powder for the minced garlic. This is made weekly. Thanks!
I didn't have the oregano so I used an Italian herb blend and didn't have Dijon mustard so I used regular and put a 1/2 tsp of brown sugar. This was an excellent dressing! I will be making it again!
Yum! I used Italian seasoning in place of oregano. Next time I'll reduce lemon to 1 T and replace with 1 T. water because it was a little tart.
I added a tablespoon of sugar that took away the sour. It was very delicious. Used my milk frother to emulsive the dressing. Served with romaine, pink grapefruit wedges and diced avocado. Spiked with Cilantro....needed red onion which I did not have.
Very good and simple to put together. I had the added bonus of using my neighbors fresh Meyer lemons.
Great recipe! Just one minor tweak: i put two egg yolks at the bottom of my food processor (a blender will work too) and added all the dry ingredients- minced garlic, salt, pepper, oregano, & dijon mustard- and blended them for 10 seconds. I mixed all wet ingredients together in a squeeze bottle with a small tip ( a measuring cup will work) and emulsified the ingredients together. It's all about pouring a little out in a small steady stream into the top of the food processor while it is running. Perfect recipe. Will last for 5 days in the refrigerator.
Very nice dressing! I make a very similar version but never thought to add the oregano. I like to add crushed red pepper flakes. This was great over a variety of salads, but went great with a Greek salad.
I added a tablespoon of applesauce and a teaspoon of honey...yummy
This has a wonderful lite bright taste. I used Myer lemons from my own trees, fantastic. I used a tiny bit less oil than called for & a little bit more garlic. Tried this with some crusty Italian bread, as well as salad, oh my goodness!
Just made this and it's great, but I added a little more lemon, without thinking it will probably become more flavorful after a few hours of melding. Oh well. I love lemon!
Holy-moly. This dressing was diet-changing for me. I originally made it for an arugula/mushroom/shaved parmesan salad, but I've found myself craving it drizzled over steamed broccoli and pretty much anything green. I'm done looking for dressing recipes. I will say, though, that it's very tart. A little goes a very long way.
This is an awesome light dressing! Just what I was looking for to try to eat a healthier dressing on my salad without sacrificing taste. YUM!
While I like this recipe, I find it to be a bit vinegary and the oregano seemed to compete with the lemon. On my second try, I cut the vinegar in 1/2, used basil instead of oregano and used lemon pepper. I increased the oil to 3/4 cup and after combining added lemon juice to taste. Very satisfied with the result.
I have a small catering business out of my home and tried it on my customers...they loved it on the Spinach Salad I made!
I made this tonight. I like it a lot but WHOA that is tart!!! I used half the amount of lemon the second time around, white wine vinegar, and extra fresh cracked pepper and it was perfect for my taste! Use in moderation!!!
this was a nice starting point for what we used as a marinade for chicken. other than the olive oil (which we just added a splash) we added a little more of everything bc we like big bold flavors. brought the leftover marinade to a boil on the stove top and used it to baste throughout the cook. ty for the recipe.
I used 1/3 cup Apple Cider Vinegar (raw, with the "mother") instead of Red Wine Vinegar and a half lemon instead of just two tablespoons of lemon juice. I also eyeballed the oregano, salt, and black pepper instead of measuring them out precisely. For me, these variations gave for a bit more flavor than the original recipe.
I love lemon but I tried the dressing before adding it and decided not to opt with lemon...already sooo sour and zesty.
I will use this recipe again. It did end up on the bitter side so I added a tsp of sugar for my taste and it was delicious. Dressed a spinach salad with it.
Very tart, it burned my throat a bit. The mustard was quite overpowering. I do think, as written, it would be a good marinade for chicken. As a salad dressing I recommend adding some honey to taper the sourness. I remade it using garlic infused oil, and that added some depth.
Simple and delicious. I use a small clove of garlic so as not to be too strong.
This recipe was good but had to adjust for me taste. Too much lemon and red wine making it extra tangy. Had to add about 3 tablespoons of honey to minimize the tangyness.
I just made the second batch and find it to be perfectly light and refreshing. I added the juice of one lemon and did not measure but as with others, I love lemon so it was great. I used it on a grilled chicken salad with strawberries and mixed greens and the lemon/mustard flavors were excellent with the berries.
This is a nice vinaigrette but I found it to be a little too sour for my taste. I added approximately a tablespoon of granulated sugar to it and liked the balance it created. The end product was not sweet but was not overly tangy either.
My kids beg for this lemon vinaigrette to put on breaded fish. Makes a quick dinner with a frozen vegetable.
This is delicious! I made it exactly but I used three cloves of garlic. I also added two tablespoons of honey. With or without the honey, both good. The honey cuts the tartness. I like both. This is a good one!
Added 1 tsp of sugar to balance out the tartness and also grated the zest of one lemon for added freshness.
By far the absolute BEST! My daughter prefers creamy dressings. She helped me make this delicious vinaigrette and she loves it.
Yummy.... did not change anything and yes I will make it again for sure. Nice and easy??
Tasty. Used a meyer lemon, could use more acidity from regular lemon but still nice. Light.
I made this vinaigrette using apple cider vinegar. I didn't have any red wine vinegar. Also I did not have Dijon mustard on hand so I used about a teaspoon of yellow mustard along with a heaping tablespoon of low fat mayonnaise. I also added 1 tsp. of sugar recommended by another reviewer. (Thumbs up!) The next time that I make I will use the exact ingredients in the recipe. I am giving this 5 stars, because it would not be fair not to since I deviated from the original recipe.
The only reason I did not give this recipe a 5 was because it was a bit too sour for me. I added 1 tsp of sugar and it was perfect. So I guess between a 4 and a 5 I'd give it 4 1/2 but there are no half points to give here.
This is good but tangy. Think I will add a teaspoon of sugar to the vinegar and dissolve it before adding in the rest of the ingredients.
I use this dressing a lot. I use it with blue cheese crumbles, walnuts, apple slices, and steak. Great dressing!
I didn’t have Dijon so I substituted a T Yellow Mustard T Honey Mustard and added 1/4 tsp of ?cayenne pepper for spice and I have to say it is absolutely delicious I don’t know what the original tastes like but if it’s not sweet enough the honey mustard really helps.
Amazing!!! I absolutely love this!! I just can't get enough! I added extra lemon juice because I'm a lemon nut and it was perfect. So happy with this recipe!!
Love the simple recipe I substituted rice Vinegar for the red wine vinegar and was very pleased with the results!
This dressing is simple and delicious. I had all of the ingredients in my pantry so thats why I selected tis recipe.I decided to make it lower in fat by using 1/4 cup water and 1/4 olive oil. In order to keep the full fat dressing consistancy I blended it in my bullet blender for one minute. The water substitution will not work if you try to blend the dressing by hand. I also added a pitch more salt after blending to suit my taste.
I did add 2 tsp honey after I tasted it. My husband loved it! Will definitely make again.
This was very good. I doubled the recipe and added a little extra olive oil to make it go further. I used a good quality mustard to expand the flavor.
I used White Wine Vinegar because I didn't have the red wine. This dressing was so tasty!
This was a very quick and easy vinaigrette. I only added about a tsp of stevia to cut the tartness that I experienced. We made it for an arugula salad.
I doubled mine, and it was great. I did not have the oregano on hand, but it did not seem to take that much away from it. I also added a pinch more garlic (I love garlic) and I thought it was perfect. I put it over the kale and shaved Brussel sprout salad mix, and it is really amazing! My favorite new salad!
Tasty but strong. This wasn't as good as expected. I found it too tangy. I had to soften it with some honey. It is a serious blast of flavour though. Some might find the mustard to be bit overpowering. I would not describe this as lemony as the amount of lemon is small compared to the vinegar.
