Honey Lemon Vinaigrette Salad Dressing

This Honey Lemon Vinaigrette is bright, tangy, and lightly sweet—perfect for elevating everything from leafy greens to roasted vegetables. Made with pantry staples like olive oil, Dijon mustard, and apple cider vinegar, it comes together quickly and packs a fresh, zesty punch. Use it as a dressing or a marinade for a flavorful, homemade touch.

Course: Salad

Cuisine: American

Keyword: healthy vinaigrette, homemade salad dressing, honey lemon vinaigrette, lemon dressing

Servings: 12

Calories: 98kcal

Ingredients

4 ounces olive oil about ½ cup
2 tablespoons lemon juice juice of 1 lemon
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey or to taste
2 cloves garlic minced
1 teaspoon dried oregano
½ teaspoon kosher salt or to taste
¼ teaspoon ground black pepper

Instructions

Using a food processor, blender, or jar:

Combine olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper.
Blend, process, or shake vigorously until smooth and emulsified.

Using a whisk:

In a bowl, mix lemon juice, apple cider vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper.
While whisking continuously, slowly drizzle in the olive oil until the mixture is fully emulsified.

To serve:

Chill the dressing in the refrigerator for about 30 minutes before serving for best flavor.
Drizzle over your favorite salad and enjoy.

Notes

Use fresh garlic and lemon juice for the best flavor.

Warm the honey slightly if mixing by hand to help it blend more easily.

Adjust the honey to taste for a sweeter or tangier result.

If the dressing separates after refrigeration, shake or whisk to recombine. A bit of mustard or honey can help stabilize it.

Store in an airtight container in the refrigerator for up to 7 days. Do not freeze.