I always have been intimidated by vinaigrette’s since I never gave myself the opportunity to make them. However, they’re actually quite easy and a much healthier option than creamy, store-bought dressings that have more ingredients than you would care to read let alone try to pronounce. This was my first one I tried making and I was very happy with it! I hope you are as well, definitely try it over your strawberry spinach salad next time you make it!

Makes: 18 servings (1.5 oz serving size)


  • 4 Lemons, juiced
  • 1 Tbsp Dijon Mustard
  • 3 Tbsp Local Honey
  • 1.5 Cups of Extra-Virgin Olive Oil
  • 1 tsp Salt
  • 1 tsp Pepper


  1. Juice your lemons into a medium sized bowl, making sure not to get any seeds in it.
  2. Measure and add the rest of your ingredients to the bowl.
  3. Whisk until combined. Use immediately or store in fridge if saving for later.

Nutritional Information: 163 Calories / Protein 0 g / Carbohydrates 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 18 g / Saturated Fat 3 g / Monounsaturated Fat 13 g / Polyunsaturated Fat 2 g

Tip: I made mine and put it in a squeeze bottle for easy drizzles for later on. Just be sure to shake it up after it sits for a while as the oil likes to separate.

Credit: The Fresh Plate Market and Catering