Lemon-dijon vinaigrette

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1 Cup

Lemon-dijon vinaigrette

Jodi Pudge


  • 2/3 cup extra-virgin olive oil
  • 1/3 cup lemon juice
  • 1 tbsp Dijon mustard
  • 1/8 tsp salt


  • Combine all ingredients in a 250-mL Mason jar. Season with fresh pepper. Shake well. Drizzle over mixed greens, potato or pasta salad, veggies, chicken, fish or meat. Refrigerate up to a week. Shake before using.

Nutrition (per serving)

  • Calories
  • 82,
  • Carbohydrates
  • 1 g,
  • Fat
  • 9 g,
  • Sodium
  • 31 mg.

Dress up a simple salad with a gourmet vinaigrette. You get maximum flavour without the preservatives — and way less sodium

Switch It Up!

Great greens are just a shake away

Prepare lemon-Dijon vinaigrette, but instead of lemon juice, use 1/4 cup orange juice and 2 tbsp balsamic vinegar.
Flavour boost: Add 1 tsp toasted sesame seeds or ground cumin.

Fresh Basil
Purée 1 cup fresh basil leaves in a blender, while pouring in 2/3 cup extra-virgin olive oil, 1/3 cup lemon juice and 1/8 tsp salt. Season with pepper.
Flavour boost: Add 1 tsp chopped fresh garlic or onion powder.

Combine in a jar 1/3 cup each dark sesame oil and vegetable oil, 1/4 cup rice vinegar, 4 tsp honey, 1 tbsp grated fresh ginger and 1/8 tsp salt. Shake well.
Flavour boost: Add 1 tsp hot chili-garlic sauce or wasabi paste.

4 Ways to Use It:

Salads are only the beginning . . .

Easy Dinner
Place 4 pork chops in a freezer bag and add 1/2 cup sesame-ginger vinaigrette (left). Refrigerate 2 hours or overnight. Pan-fry or grill chops. Serve with a green salad.

Herbed Grilled Cheese
Brush both sides of sliced bread with fresh basil vinaigrette (left). Continue making grilled cheese sandwich.

Fresh Stir-Fry
Add a few tablespoons citrus-balsamic vinaigrette (left) to a vegetable stir-fry.

Finishing Sauce
Spoon a little lemon-Dijon vinaigrette (previous page) over hot grilled fish or chicken.