Honey Lemon Vinaigrette

  • Author: sara wells
  • Yield: 1 generous cup


This tangy, sweet Honey Lemon Vinaigrette is perfect for spring and summer salads!


Zest from 1 lemon
1/4 cup fresh lemon juice
1 tablespoon apple cider vinegar (I recommend Bragg’s brand)
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup honey
3/4 cup vegetable oil


Combine lemon zest and juice, vinegar, mustard, salt, pepper, and honey in a blender.  Blend until smooth.  With blender running on low speed, slowly drizzle in oil until emulsified.  Store in fridge when not in use.  Yields a little over 1 cup.