Lemon Mustard Vinaigrette
Equal parts lemony, sweet and savory, this homemade Lemon Mustard Vinaigrette is a delicious way to complement salads, veggies, and protein!
Servings: 2
Calories: 153kcal
Equipment
- Immersion blender
- Whisk
- Small mixing bowl or jar
- Knife
- Cutting Board
Ingredients
- 4 sage leaves
- ⅛ cup olive oil
- ⅛ cup lemon juice
- ½ tbsp honey dijon mustard
- ½ tsp italian seasoning
- ½ tsp lemon zest
- ½ tsp garlic
- dash salt and pepper
Instructions
- In a small bowl or jar, add lemon juice, lemon zest, olive oil, mustard, and seasonings.
- Chop fresh sage leaves into small pieces and add in with other ingredients.
- Using an immersion blender, blend the dressing together until thoroughly mixed.
Notes
Store in a jar the refrigerator in an airtight container for up to 5 days.
If you don't have an immersion blender: a small blender would also work, but you may want to double the recipe to ensure the ingredients hit the blade and actually blend. If you plan to use no blender, your dressing is going to be less smooth. You'll want to chop the sage very finely and thoroughly mince the garlic.
Nutrition
Serving: 1 serving | Calories: 153kcal | Carbohydrates: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 116mg | Potassium: 98mg | Fiber: 1g