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A homemade lemon honey vinaigrette that only uses six ingredients. Add a ton of flavor to your next salad with this honey and vinegar based dressing!
If you eat a lot of salads then you know meals can get boring. That’s why we experiment with different flavors to come up with our salad dressings.
Now, it’s not enough to try different ingredients. By simply changing the ingredient amounts, you can create brand new flavors.
That’s exactly what we did with this honey vinaigrette salad dressing! Kim tried varying amounts of each ingredient to create a balanced flavor.
If you love this dressing, then take a look at our homemade ranch dressing no mayo recipe. All the flavor of ranch without the mayonnaise!
How to make a honey vinaigrette recipe?
So, the process is really easy. It’s just like making any other vinaigrette salad dressing.
If you’ve ever made a balsamic vinaigrette recipe, then you can make this lemon honey dressing.
Next, add the honey to the olive oil. We recommend using raw unfiltered honey. In fact, our favorite type is orange blossom.
Kim and I can usually find it at our local farmer’s market or at Whole Foods during the Winter.
Then, once the honey is in the cup, add the vinegar. Now, the kind of vinegar you choose is important.
For example, we used apple cider vinegar for our honey vinaigrette. Because, the hints of apple add nice contrast to the lemon juice and pair well with the honey.
Speaking of lemon juice, it’s time to add the final ingredient; the fresh squeezed lemon juice!
That’s right, I recommend using fresh squeezed whenever possible. I find concentrates tend to overpower the other flavors in the honey vinaigrette dressing.
Last, all that’s left to do is combine the ingredients with a whisk. Be sure to mix everything until the oil and vinegar emulsify.
Meaning, in layman’s terms, they’ve combined to a point in which they’re no longer separate. Use the photo below as a reference.
Alright, your lemon and honey salad dressing is finished. We hope you enjoy it and wish you all a lovely day 🙂
How do I mix a vinaigrette?
While we touched on this in the recipe, it’s important to note using a whisk is only one method to mix a vinaigrette.
You can use food processors, blenders, mason jars with lids, and hand sized emulsifiers to combine any sort of oil and vinegar based dressing.
So, get creative, think of all the possible combinations: raspberry balsamic vinaigrette, honey lime vinaigrette, blueberry lemon vinaigrette, etc.
Experiment with different fruit and vinegar flavors. There’s a world out there full of vinegars. Put them to work to create a flavorful salad dressing any day of the week!
Like this salad dressing? Then check out our lemon basil vinaigrette!
What goes good with a honey lemon salad dressing?
- Strawberry Spinach Salad
- Blueberry Chicken Salad
- Blood Orange Salad
- Use it as dipping sauce for grilled chicken
- Use it a marinade with chicken breasts or thighs
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Place all the ingredients into a jar or large measuring cup. Either shake the jar or use to whisk to mix. Store in an airtight container at room temperature for up to 5 days.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tablespoons. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Nutrition Information:Yield: 10 Serving Size: 2 Tablespoons
Amount Per Serving: Calories: 180Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 213mgCarbohydrates: 9gFiber: 0gSugar: 9gProtein: 0g
The calories listed are an approximation based on the ingredients and a serving size of two (2) tablespoons of the honey vinaigrette. Actual calories will vary.