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Mix up this homemade lemon salad dressing in just minutes and add a punch of lemon flavor to your favorite salads! It’s a versatile recipe to keep in your back pocket and make at a moment’s notice.

A small glass jar of yellow vinaigrette dressing sits on a wooden cutting board, with a dish of lemon wedges and a pepper grinder nearby.

I used to be one of those people who couldn’t imagine making their own dressing at home, but then I realized the secret: it’s truly one of the easiest things you’ll ever make.

One reason they’re so easy? Most dressings rely on ingredients you already have stocked in the pantry. Add your favorite aromatics, sweeteners, and spices, and you’re already there.

This dressing recipe doesn’t use vinegar, so it’s technically not a vinaigrette, but we get that punchy acidity from the lemon. It’s smooth, tangy, and has just a little bit of heat for a balanced dressing that works on just about anything!

Ingredients for lemon salad dressing

Full list of ingredients with quantities is located in the recipe card.

Top-down view of small bowls containing olive oil, Dijon mustard, honey, lemon zest, lemon juice, crushed red pepper flakes, salt, and pepper, each labeled.

You’ll need:

Lemon
Olive oil
Dijon mustard
Honey
Crushed red pepper flakes
Salt and pepper

This dressing uses both the juice and zest of the lemon, so make sure you zest the lemon before cutting it to juice! If you have extra of either, you can freeze it for another recipe in an ice cube tray or other small silicone tray.

How to make this recipe

Grab a small bowl or a mason jar.

Zest the lemon to get 1 teaspoon, then cut the lemon in half to get 1 tablespoon juice. Make sure to remove any seeds.

Add both to the bowl along with the olive oil, dijon, honey, and crushed red pepper flakes.

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A glass bowl containing olive oil, mustard, red pepper flakes, and a light brown liquid on a light-colored countertop.

A glass bowl containing a small amount of light brown liquid with herbs, being whisked by a metal whisk, sits on a beige countertop.

Whisk well to blend and emulsify. If you’re using a mason jar, you can screw on the lid and shake vigorously to mix.

The dressing should be smooth and thickened. Add salt and pepper to taste (the dijon adds a bit of salt, so don’t add too much at first!) and then adjust the lemon or honey if you like. Make sure to mix well again to incorporate everything.

Use the dressing immediately, or cover and store in the refrigerator until ready to use. Be sure to re-mix after chilling, as the dressing can separate as it sits.

A metal spoon rests in a bowl of yellow vinaigrette with visible herbs and spices.

Recipe tips

You can swap the honey for maple syrup or agave nectar for a slightly different flavor. I don’t recommend using a granular sweetener, as it may not dissolve evenly in the dressing.

Don’t want any heat? Simply omit the crushed red pepper flakes.

I like dijon mustard in this recipe for a smoother dressing, but you can swap in your favorite whole grain mustard for a bit more texture.

Storage tips

You can store homemade dressings like these in an airtight container in the refrigerator for up to 5 days. I usually store it in a mason jar even if I didn’t mix in one, because you want to make sure the dressing is covered tightly, and the reusable jar lids are so handy.

The oil may solidify in the refrigerator, so let it rest at room temperature for about 10 minutes, then whisk or shake well to re-emulsify.

A spoon drizzling yellow vinaigrette dressing into a small glass jar on a wooden board, with lemon wedges in a bowl nearby.

Drizzle this homemade dressing over roasted vegetables like honeyed carrots or tender asparagus, your favorite chicken dishes, or a salad, of course!

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Lemon Salad Dressing

Made with simple ingredients, this easy dressing adds a punch of flavor to any salad.

Author : Megan Myers

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Print Pin Recipe Review

Prep Time 5

Total Time 5

Servings

Calories per serving 152 kcal

Ingredients

1 lemon
2 tablespoons olive oil
1 teaspoon dijon mustard
1 teaspoon honey
¼ teaspoon crushed red pepper flakes
Salt and pepper, to taste

Directions

Zest lemon to yield 1 teaspoon. Cut the lemon and juice to yield 1 tablespoon, discarding any seeds.
1 lemon

You can freeze any excess zest or juice in small silicone trays, like ice cube trays, and save for another recipe.

In a small bowl, combine the lemon zest and juice with the olive oil, dijon, honey, and crushed red pepper flakes. Whisk until smooth and slightly thickened.
2 tablespoons olive oil, 1 teaspoon dijon mustard, 1 teaspoon honey, ¼ teaspoon crushed red pepper flakes
Season with salt and pepper to taste. Adjust with more lemon or honey, if desired.
Salt and pepper
Use dressing immediately, or cover and store in the refrigerator until ready to use. Re-whisk before using.

Notes

Makes about 1/3 cup.
If the dressing separates and oil solidifies in the refrigerator, let it sit at room temperature for 10-15 minutes before re-mixing.

Want to save this recipe for later?

We’ll email a link to you, so you can come back to it later! Plus, we’ll send new recipes to your inbox weekly.

Nutrition

Calories: 152 kcalCarbohydrates: 8 gProtein: 1 gFat: 14 gSaturated Fat: 2 gSodium: 33 mgPotassium: 85 mgFiber: 2 gSugar: 4 gIron: 1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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