I have a new found love for Lemon Vinaigrette after having a side salad at Fleetwoods On Maui.
They made a fabulous butter lettuce side salad with a Lemon Vinaigrette dressing. With executive chef Scott Leibfried of Hells Kitchen you know the food was divine!
So for the first meal back at the good old homestead I decided to reconstruct the lemon vinaigrette.
I am now even more in love then I was the first time I tried it, and it made an amazing marinade for the Salmon I will post later.
Mix 1/2 cup Fresh Lemon Juice and 1 cup Olive Oil in a shake-able container. Add water and shake well.
Press 2 cloves Garlic into vinaigrette.
Add:
- 1/2 teaspoon Salt
- 1/4 teaspoon Fresh Black Pepper
- 1/4 teaspoon Dried Thyme
- 1/4 teaspoon Dried Basil
Shake well, taste and add 2 tablespoons Water for a milder dressing if you have strong lemons. Refrigerate until ready to use.
Enjoy over the top of your favorite salad or as a marinade for fish or shrimp.
A few favorite Salad Recipes that are delicious with Lemon Vinaigrette you also might love are:
- Salmon Nicoise Salad
- Tuna Berry Mango Avocado Salad
- Roasted Shrimp Asparagus Orzo Pasta Salad
- Apple Salad with Candied Hazelnuts and Lemon Vinaigrette
Yield: 16
Lemon Vinaigrette
The BEST Lemon Vinaigrette Dressing recipe that is so easy to make!
Prep time: 5 MinTotal time: 5 Min
Ingredients
- 1/2 cup Lemon Juice, About 2 Large Lemons Fresh Squeezed
- 1 cup Extra Virgin Olive Oil
- 2 cloves Garlic, Minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Thyme, Dried
- 1/4 teaspoon Basil, Dried
- 1/4 teaspoon Black Pepper, Fresh Ground
- 2 tablespoons Water
Instructions
- In a shake-able container like a mason jar add lemon juice, and olive oil. Shake well.
- Add all remaining ingredients except water, and shake until well combined. Taste dressing, and add water if lemon is too strong.
- Refrigerate until ready to use and enjoy over your favorite salad or as a marinade for fish or shrimp.
Calories
121.29Fat (grams)
13.51Sat. Fat (grams)
1.87Carbs (grams)
0.58Fiber (grams)
0.07Net carbs
0.50Sugar (grams)
0.12Protein (grams)
0.06Sodium (milligrams)
68.34Cholesterol (grams)
0.00The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.
21 comments
This sounds wonderful! I love lemon and garlic together!
I love this for a fish marinade! Excellent :)
Freshly made vinaigrette always best. Love the flavor they add to the salad.
Red wine vinaigrette is my favorite! This one sounds yummy too!
This is a wonderful dressing. Thanks for sharing.
Oh I love this! And later in winter it will be the perfect memory of summertime :)
This sounds great. I have done a lemon ginger vinaigrette but not with garlic. Lemon as a base is great for summer. So light and refreshing!
that sounds like a delicious dressing!
What a fantastic vinaigrette! How long do you think it would last in the fridge?
Stopping by from Makin' You Crave Monday (#53 Beef Burgers with Bacon and Red Onion)
Amber @ The Cook's Sister
I believe it should last a week in the fridge in a covered container with no problems! Have a fabulous week!
nice
Lovely recipe I can't wait to try. Pinned & shared.
We have so many lemons on our tree, can hardly wait to try this recipe!
When I put it in the fridge the olive oil hardens up, can I leave it on the counter?
I feel it's safer to store it in the fridge and just remove 20 minutes before using, you can also place the jar in some warm water to help the olive oil return to room temprature faster. Thanks,Serena
This is delicious. I put it on everything especially salads and roasted vegatables.
Thank You For Sharing😊G-d♥️Bless
Can I use vegetable oil? Wills is produce the same results?
Yes, it will just lack the flavor olive oil adds. Thanks, Serena
In your instructions with the pictures you say to add the water with the lemon and EVOO but then in your list of ingredients and THOSE instructions you say not to add the water. Which one is it?
Shake the dressing, taste and add the water if your lemons are strong to make it milder. Not everyone likes too tart of lemon and some lemons have a lot more flavor or can be more over powering then others.. Some also are so mild the water isn't needed. Sorry for the confusion. I updated the recipe card and must have missed that line in the step by step directions when I made the adjustment to the recipe based on feed back. Thanks, Serena
Post a Comment