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+ servings
A yellow salad dressing in a glass canning jar.
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5 from 4 votes

Lemon Vinaigrette

An tangy salad dressing perfect for adding to your favorite lettuce salad.
Prep Time5 mins
Total Time5 mins
Course: Condiment
Cuisine: American
Servings: 1 cup
Calories: 125kcal
Author: Kathy


  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 2 tablespoons lemon juice
  • 1 clove garlic finely minced, about 1 teaspoon
  • 2 teaspoons dijon mustard
  • ½ teaspoon honey optional
  • 2 teaspoons fresh thyme leaves removed from stem
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  • Place all ingredients in a glass jar. Place lid on jar and shake vigorously.
    ½ cup olive oil, ¼ cup white wine vinegar, 2 tablespoons lemon juice, 1 clove garlic, 2 teaspoons dijon mustard, ½ teaspoon honey, 2 teaspoons fresh thyme, ¼ teaspoon salt, ¼ teaspoon pepper
  • Taste dressing. Add additional salt, if needed.


  • I use a small canning jar with a reusable lid. If you don't have a jar available, the dressing can also be combined in a blender or food processor. You could also whisk your olive oil into the other ingredients.
  • Store dressing in the refrigerator. The dressing will thicken when cold. Let sit at room temperature for 10 minutes before serving so the oil will become liquid again.
  • I use a bit of honey to help mellow the tangy lemon and vinegar. Adding honey is optional.
  • An easy way to remove thyme leaves from the stem is to grab one stem and slide your fingers from the top to the bottom of the stem.


Serving: 2Tablespoons | Calories: 125kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 88mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg