Go Back
Honey Lemon Vinaigrette Dressing (You'll Actually Want to Eat Salad! Easy & Healthy)
Chloe Richardson

Honey Lemon Vinaigrette Dressing

A bright, flavorful dressing made with fresh lemon juice, raw honey, and olive oil. Perfect for Mediterranean salads or as a clean, low-effort condiment. This 5-minute recipe avoids processed additives and balances sweet, tangy, and herbal notes for a vibrant, healthy option.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 16 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1/4 cup pure white vinegar
  • 2 tablespoons raw honey
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried rosemary
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

Method
 

  1. Combine olive oil, white vinegar, honey, lemon juice, rosemary, Dijon mustard, salt, and pepper in a mason jar.
  2. Shake vigorously until emulsified.
  3. Taste and adjust sweetness or acidity as needed.
  4. Store in refrigerator for up to one week.

Notes

For a keto version, substitute honey with 2 tablespoons monk fruit syrup or allulose.
Add 1-2 tablespoons plain Greek yogurt or collagen peptides for protein.
Adjust rosemary with fresh herbs (use 1 tablespoon) or reduce quantity for milder flavor.
Shake well before using, as separation is natural.