Making your own salad dressing is so easy! This lemon vinaigrette comes together in minutes and goes perfectly with salads or vegetables.
- 2 tablespoons dijon or coarse-grained mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon white wine vinegar
- dash kosher salt
- 3 tablespoons olive oil (extra virgin)
In a small jar with a screw-top lid, add the mustard, lemon juice, vinegar, salt, and olive oil.
Add the lid, then shake until the vinaigrette is well-combined.
This recipe is for 4 servings of vinaigrette. Each serving is 2 tablespoons.
To reduce the sodium, you can leave out the added salt.
Any extra can be stored in an airtight container in the refrigerator for several weeks.
Serving: 2tablespoons | Calories: 94kcal | Carbohydrates: 1g | Protein: 0g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 96mg | Potassium: 8mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 4.1mg | Calcium: 0mg | Iron: 0mg | Net carbs: 1g