A bright, citrusy vinaigrette that’s perfect for leafy greens, grilled veggies, or quinoa bowls. Quick, healthy, and packed with fresh herbs.

Scale

1/4 cup fresh lemon juice

1 teaspoon Dijon mustard

1 grated garlic clove

1 teaspoon honey

3/4 cup extra virgin olive oil

2 tablespoons finely chopped parsley or mint

Salt and black pepper to taste

In a medium bowl or salad shaker, combine lemon juice, mustard, grated garlic, and honey.

Whisk until blended, then slowly drizzle in olive oil while continuing to whisk.

Add herbs, season with salt and black pepper, and whisk again or shake well to emulsify.

Store in a glass jar and refrigerate up to 10 days.

Use lime juice for a twist.

Double the batch for weekly salad prep.

Goes great as a drizzle over grilled chicken or roasted potatoes.

Keywords: lemon vinaigrette, healthy salad dressing, oil-free salad dressing, vinaigrette recipe