Lemon Herb Dressing
Lemon Herb Dressing is the best way to make use of your fresh garden herbs! This quick vinaigrette uses fresh squeezed lemon, garlic, and olive oil with lots of basil, parsley, chives, thyme, oregano or rosemary, really any combination of herbs you have! Add vibrant flavor to all your summer salads, shaken up in a jar in just 10 minutes!
Servings: 4 to 6 salads
Calories: 266kcal
Ingredients
- 1 clove garlic minced
- ½ teaspoon kosher salt
- 8 grinds fresh black pepper
- 1 teaspoon dijon mustard
- 1 Tablespoon honey
- ¼ cup lemon juice from 1 lemon
- ½ cup olive oil
- ¼ cup fresh herbs any combination of basil, parsley, chives, thyme, oregano, rosemary or sage.
Instructions
- Wash herbs and remove the leaves from the stems before chopping.
- Add all ingredients to a jar with a lid and shake well to combine.
Notes
- Store extra dressing in a jar in the fridge for a week or more. After refrigerating the oil will solidify, let the jar sit on the counter for 15 minutes and shake well before using.
- Fresh Herbs - Use any combination of fresh herbs you have, but avoid mint and cilantro.
- Sub Dried Herbs - You could also make a simple vinaigrette by substituting 1 teaspoon dried Italian seasoning or similar dried herbs.
- Lemon juice could be substituted with red or white wine vinegar.
- Dijon - You can use regular or country whole grain dijon mustard.
- Wait to pick and chop your herbs until just before using.
- Yield - Recipe will make enough for 4 to 6 salads depending on the size.
- Nutrition Information is for the amount of dressing used in 1 salad, so the total ingredients divided by 4.
Nutrition
Calories: 266kcal | Carbohydrates: 7g | Protein: 0.5g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 308mg | Potassium: 71mg | Fiber: 1g | Sugar: 5g | Vitamin A: 329IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 1mg