Honey Lemon Vinaigrette Salad Dressing Recipe

Oh my gosh, you have to try this honey lemon vinaigrette salad dressing! It’s sweet, tangy, and so refreshing. Plus, it takes just a few minutes to whip up!

I made it the other day, and wow—it’s perfect over fresh greens, quinoa bowls, or even grilled veggies. The lemon juice gives it a bright pop, and the honey balances everything out. Trust me, it’s a total flavor booster.

If you love easy, healthy dressings that make any salad taste amazing, this one’s for you. It’s fresh, zesty, and way better than store-bought. You’ll want to drizzle it over everything!

So grab your honey, lemon, and olive oil. I’ll show you how to make this quick and easy vinaigrette. You’ll love it, promise!

Why You’ll Love This Recipe

• Bright, Balanced Flavors: The honey lends natural sweetness while the lemon brings a citrusy zing. Together, they create a balanced flavor profile that elevates any salad.
• Quick to Make: This vinaigrette takes just 5 minutes from start to finish. No need for fancy gadgets—just a whisk or a jar with a lid.
• Versatile Use: While it’s perfect for salads, this dressing can double as a marinade for grilled chicken or seafood, or even drizzled over roasted veggies.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 5 minutes
• Cook Time: 0 minutes (no heat required)
• Total Time: 5 minutes

Servings

This recipe makes about ¾ cup of dressing, enough for 4-6 servings of salad. It stores well in the refrigerator for up to a week.

Difficulty Level

Beginner-friendly and foolproof. If you can squeeze a lemon and whisk ingredients together, you can make this dressing.

Required Kitchen Tools

You won’t need anything fancy, but here are some tools that can make the process easier:

• Small Mixing Bowl or Mason Jar: A bowl is great for whisking, but a mason jar makes it easy to shake and store.
• Whisk or Fork: To combine the ingredients and emulsify the dressing.
• Measuring Cups and Spoons: For accuracy and consistency.
• Citrus Juicer (Optional): Helps extract every drop of juice from the lemon, but you can squeeze by hand if needed.
• Garlic Press or Knife: To finely mince the garlic for a subtle flavor punch.

Ingredients for the Honey Lemon Vinaigrette

Here’s a closer look at each ingredient and why it matters:

• Olive Oil (Extra Virgin): This forms the base of the vinaigrette, adding a smooth, fruity richness that coats your salad ingredients beautifully.
• Lemon Juice (Freshly Squeezed): The acidity brightens the dressing and cuts through the oil. Fresh juice is key—bottled lemon juice just doesn’t have the same vibrant flavor.
• Apple Cider Vinegar: Adds complexity and a subtle, tangy depth that balances the lemon’s sharpness. It also helps the vinaigrette emulsify.
• Dijon Mustard: This is more than just a flavor boost—it acts as an emulsifier, helping the oil and acidic elements come together into a smooth, cohesive dressing.
• Honey: Sweetens the dressing naturally and balances the acidity. Plus, it gives the vinaigrette a slightly syrupy texture that clings beautifully to greens.
• Fresh Garlic (Minced): A small clove adds a gentle, savory note. If you prefer a milder flavor, you can roast the garlic beforehand or use garlic powder.
• Dried Oregano: Brings a hint of herbaceous flavor that pairs well with the lemon and honey. Fresh herbs can be used if you prefer a more vibrant herbal note.
• Kosher Salt: Enhances and balances all the other flavors. Start with a pinch and adjust to taste.
• Ground Black Pepper: Adds just a touch of warmth and subtle heat.

How to Make Honey Lemon Vinaigrette (Step-by-Step)

1. Measure Your Ingredients

Start by measuring out all your ingredients. This helps the process move smoothly and ensures accuracy.

• Olive oil
• Lemon juice
• Apple cider vinegar
• Dijon mustard
• Honey
• Minced garlic
• Dried oregano
• Kosher salt
• Ground black pepper

2. Combine Ingredients

In a small bowl or a mason jar, add the following:

• Olive oil
• Fresh lemon juice
• Apple cider vinegar
• Dijon mustard
• Honey
• Minced garlic
• Dried oregano
• A pinch of kosher salt and a dash of ground black pepper

If using a bowl, whisk everything together until the mixture looks smooth and slightly thickened. If using a jar, seal it tightly and shake vigorously for 20–30 seconds.

3. Taste and Adjust

Give the vinaigrette a taste. Does it need more lemon for brightness? A touch more honey for sweetness? A pinch more salt? Adjust to your liking and whisk or shake again to incorporate.

4. Use or Store

Use the vinaigrette immediately on your salad, or store it in an airtight container (like the mason jar) in the refrigerator. Before each use, give it a quick shake to re-emulsify.

Variations for Honey Lemon Vinaigrette

• Add Fresh Herbs: Swap the dried oregano for freshly chopped parsley, dill, or basil for a vibrant twist.
• Try Different Citrus: Use lime or orange juice instead of lemon for a different citrus flavor profile.
• Make it Creamy: Whisk in a tablespoon of plain Greek yogurt for a creamier consistency.
• Add a Kick: Include a pinch of crushed red pepper flakes or a small amount of finely chopped chili for heat.
• Roasted Garlic Option: Roast the garlic beforehand for a milder, sweeter flavor that adds depth to the vinaigrette.

Serving and Decoration

How to Serve Honey Lemon Vinaigrette

This vinaigrette is a versatile addition to your kitchen repertoire. Here are a few serving ideas to inspire you:

• Green Salads: Toss it with mixed greens, baby spinach, or arugula. Add toppings like avocado, toasted nuts, or crumbled feta for a balanced bite.
• Grain Bowls: Drizzle over quinoa, farro, or couscous bowls topped with roasted vegetables and a sprinkle of seeds.
• Roasted Veggies: Use as a finishing drizzle on roasted carrots, beets, or brussels sprouts. The acidity and sweetness brighten up the earthy flavors.
• Marinade: This vinaigrette works well as a quick marinade for chicken, shrimp, or tofu. Just marinate for 30 minutes before grilling or baking.
• Dipping Sauce: Serve it as a dipping sauce with warm crusty bread or fresh veggies like cucumber and bell pepper sticks.

Storing Honey Lemon Vinaigrette

• Refrigeration: Store the vinaigrette in an airtight container or a mason jar with a tight-fitting lid. It will keep for up to 1 week in the fridge.
• Re-mixing: Before each use, give it a good shake or whisk, as the oil and acidic components may naturally separate over time.
• Freezing (Optional): You can freeze vinaigrette in ice cube trays and transfer the cubes to a freezer bag for later use. Thaw as needed and shake well.

Nutrition

Nutrient	Per Serving (1 Tbsp)
Calories	75
Total Fat	7g
Saturated Fat	1g
Cholesterol	0mg
Sodium	40mg
Total Carbohydrates	3g
Sugars	2g
Protein	0g

Honey Lemon Vinaigrette Salad Dressing Recipe FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for a bright, fresh flavor, but bottled lemon juice can work in a pinch.

Can I substitute another oil?

Yes! While olive oil is recommended for its flavor, you can use avocado oil or a neutral oil like canola for a milder taste.

How long does this dressing last?

Stored properly in the fridge, it lasts up to one week. Shake well before use.

Can I make it vegan?

Yes, replace the honey with maple syrup or agave nectar.

Does it work as a marinade?

Absolutely! It’s a great marinade for chicken, fish, or tofu. Just marinate for 30 minutes before cooking.

Conclusion

I’ve used these simple, flavorful ingredients to create this Honey Lemon Vinaigrette Salad Dressing. Its balance of sweet, tangy, and savory flavors makes it a must-have for any home cook looking to elevate their salads and more.