Rating: 3.34 stars
116 Ratings
  • 5 star values: 19
  • 4 star values: 32
  • 3 star values: 40
  • 2 star values: 20
  • 1 star values: 5

Try using this easy lemon vinaigrette to upgrade all sorts of veggies, such as our Green Salad with Olives or Green Beans Vinaigrette.

Everyday Food, March 2007

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Recipe Summary test

prep:
5 mins
total:
5 mins
Yield:
Makes 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt, and ground pepper. Whisk, or cover and shake, until salt and sugar have dissolved. Add oil; whisk or shake until thoroughly combined.

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Reviews (5)

116 Ratings
  • 5 star values: 19
  • 4 star values: 32
  • 3 star values: 40
  • 2 star values: 20
  • 1 star values: 5
Rating: Unrated
06/30/2016
I've made every single kind of vinaigrette there is: with red wine vinegar, lemon juice, champagne vinegar and almost always Dijon mustard. Sometimes shallot and/or garlic. Lately I've made this dressing exclusively. It has a really nice tang from the lemon juice, and it contains less olive oil than standard recipes which call for a three-to-one ratio. Good sweet/salty balance. Keeps in the fridge and goes together in minutes. Tonight with fresh tomatoes, mozzarella & basil. Very versatile.
Rating: Unrated
03/05/2011
I have used this recipe for 3 years, I love it so much. I like it very lemony and I always cut the oil in half.
Rating: Unrated
08/19/2008
I see two comments from you.
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Rating: Unrated
08/19/2008
Why do my comments not show up after submission?
Rating: Unrated
08/19/2008
While this is a basically good dressing, I added a 2" strip of lemon peel to it, pressing with the back of a spoon to release the oil for a stronger lemony taste.