Lemon Dijon Vinaigrette Dressing
This lemon herb vinaigrette blends fresh lemon juice, Dijon mustard, olive oil, and chopped herbs into a sharp, aromatic dressing. The flavor is clean and citrusyand the acidity works best with mesclun or romaine but it also adds pizzaz to steamed asparagus, broccoli, green beans, or use it as a marinade for chicken.
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Ingredients
(see printable recipe card down below
SERVINGS: 8 | Start to finish: 5 minutes
½ cup (120 ml) fresh lemon juice (about 2 large lemons)
2 tbsp (30 ml) water
1 tsp (1 g) dried parsley
1 tsp (1 g) dried oregano
3 tbsp (45 ml) extra virgin olive oil
1 tbsp (14 g) honey, preferably raw and unfiltered
1 tbsp (15 g) Dijon mustard
2 medium garlic cloves, minced
How to Make This
In a small glass bowl or jar, whisk together all the ingredients. Cover and refrigerate for up to three days. Stir or shake before using again.
Before You Go
If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.
Melissa

Lemon Dijon Vinaigrette Dressing
Ingredients
- ½ cup fresh lemon juice (about 2 large lemons)
- 2 tablespoons water
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 tablespoon olive oil (extra-virgin preferred)
- 1 tablespoon honey
- 1 tablespoon Dijon mustard (lowest sodium available)
- 2 medium garlic cloves, minced
Instructions
- In a small glass bowl or jar, whisk together all the ingredients. Cover and refrigerate for up to three days. Stir or shake before using again.
Notes
One serving = 2 tablespoons
Nutrition Info
Calories
30Fat (grams)
2 gCarbs (grams)
4 gFiber (grams)
0 gSugar (grams)
3 gProtein (grams)
0 gSodium (milligrams)
21 mgCalcium
8 mgMagnesium
3 mgPotassium
26 mgVitamin D
0 µgVitamin B12
0 µgNutrition info provided as a courtesy and basic guideline. The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure