16-ounce mason jars
mason jar lids
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice about 2 lemons
- 1 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 2-3 teaspoons honey
Tightly place the lid on and then shake vigorously to blend the ingredients.
Give the dressing a taste and add 1-2 more teaspoons of honey.
Place the lid on and shake the jar again.
Use immediately and store leftovers in the fridge for five days.
This lemon honey vinaigrette will last one week in the fridge.
If the dressing thickens after sitting in the refrigerator, run it under warm water to loosen it back up, and then give it a few good shakes until the ingredients come together. As I said earlier, the more dijon mustard you use, the thicker the salad dressing will be.
Serving: 2g | Calories: 170kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 107mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.2mg