Lemon Mustard Vinaigrette
Equal parts lemony, sweet and savory, this homemade Lemon Mustard Vinaigrette is a delicious way to complement salads, veggies, and protein!
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Appetizer, Dressing, Salad
Cuisine: American, cafe
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 2
Calories: 153kcal
Immersion blender
Whisk
Small mixing bowl or jar
Knife
Cutting Board
- 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
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.
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.
Serving: 1 serving | Calories: 153kcal | Carbohydrates: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 116mg | Potassium: 98mg | Fiber: 1g