Lemon Herb Vinaigrette is an easy-to-make and tangy addition to salad greens. Throw all the ingredients in a canning jar and shake up!!
LEMON HERB VINAIGRETTE
This dressing is good on so many different foods. Try it on salad greens (naturally), baked or grilled fish, grilled chicken, shrimp, and pasta salad.
HOW TO EMULSIFY SALAD DRESSING
First, add all the ingredients together in a bowl except the olive oil. Next, add the oil. When incorporating the oil, don’t add it all at once. While whisking, slowly add the olive oil in a slow stream until it’s all added and the vinaigrette is emulsified.
I most often have one of my boys help with easy things like this in the kitchen. Alternately, you can add all the ingredients to a canning jar, place the lid on tightly and shake until the ingredients are combined and smooth.
HOW TO STORE THIS SALAD DRESSING
- Keep it in an airtight container in the refrigerator until you’re ready to use it.
- Homemade dressings don’t have preservatives in them. Therefore, they will last up to two weeks. (Using it won’t be hard though because you’ll want to put it on everything!)
MORE YUMMY DRESSING RECIPES
- Houstons Restaurant Buttermilk Garlic Salad Dressing
- Moe’s Chipotle Ranch
- Easy Blue Cheese Ranch Dressing
- Sriracha Thousand Island
- Balsamic Salad Dressing
- Frozen Fruit Salad Dressing
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
I updated this post from an earlier version. I made new photos and simplified the recipe instructions.
Lemon and Herb Vinaigrette
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- In a canning jar, measure and pour all ingredients. Cap tightly and shake vigorously for 30 seconds. Pour over salad greens. (or you can use the traditional method of emusifying detailed above.)
- *This is a good recipe to have kids help with. No knives involved. And, my boys love to shake, shake, shake the jar!
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