Lemon Citrus Vinaigrette Dressing

A hand pours creamy yellow dressing onto a fresh green salad topped with shredded cheese and sliced almonds. Lemon slices, a pepper grinder, and a salad bowl are visible in the background.

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Lemon Citrus Vinaigrette Dressing

Creamy Lemon Vinaigrette Dressing is the dressing I would serve on the House Salad if I were to open a restaurant. It is the most bright and zesty vinaigrette, and goes with everything! It combines a handful of ingredients like lemon juice, olive oil, and dijon for a fresh, tangy taste that effortlessly elevates any salad. Even better, it only takes 5 MINUTES to make, it's so easy!

Prep Time10

Total Time10

Course: Salad, Sauce, Side Dish

Cuisine: American

Servings:

Calories: 162kcal

Author: The Food Charlatan

Equipment

1 Microplane grater

Ingredients

2 teaspoons lemon zest
2/3 cup fresh lemon juice from at least 3 lemons
2 small cloves garlic or 1 large clove
1 tablespoon dijon mustard
1 and 1/2 tablespoons granulated sugar
1 teaspoon kosher salt (use 3/4 teaspoon if you have table salt)
1/4 teaspoon freshly cracked black pepper or more to taste
2 tablespoons parmesan cheese shredded
3/4 cup LIGHT flavored olive oil or any vegetable oil

Instructions

Use a microplane zester to zest 2 teaspoons from a lemon. Add to a blender.
Juice about 3 lemons in a liquid measuring cup until you have 2/3 cup lemon juice. Add juice to the blender.
Add 2 small cloves of garlic. Just add one clove if it's big. You don't want to overdo the garlic.
To the blender, add 1 tablespoon dijon mustard, 1 and 1/2 tablespoons granulated sugar, 1 teaspoon kosher salt, and at least 1/4 teaspoon black pepper.
Add 2 tablespoons shredded parmesan cheese. Technically, this ingredient is optional, but it makes the dressing so creamy! I love it.
Put the lid on and blend until smooth, making sure the garlic gets broken up.
With the blender running, add 3/4 cup light flavored olive oil in a stream through the top cap. Blend until the mixture is smooth and creamy.
Serve over your favorite salad!
Store in the fridge for 5-7 days. Don't freeze!
Makes 1 and 1/2 cups of dressing.

Nutrition