Last Updated April 30th, 2022 at 12:59 pm by Lisa
Mix up some tangy lemon citrus vinaigrette, a homemade dressing made in minutes with Meyer lemons that is absolutely delightful.
I can’t tell you how many times people have asked for this recipe. Once you see how simple it is, you’ll make your own dressings over and over skip the bottled dressings…
How To Make Meyer Lemon Vinaigrette
Keep these simple ingredients on hand to whip together this Citrus Vinaigrette recipe in minutes. Always be sure to grab lemons from the grocery store, and try some Meyer Lemons next time when they are in season.
- ¼ cup Meyer fresh lemon juice (Meyer or regular lemons)
- ½ cup extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh cracked pepper
- 2 tablespoons Dijon Mustard
Lemon Citrus Vinaigrette Instructions
My Mom always made salad dressing recipes this way, and she taught me all her secrets. It’s fast, easy, and you just pop it in the fridge after dinner to use all week.
- Add the sea salt, pepper, Dijon mustard, extra virgin olive oil, and Meyer lemon juice in the pint jar or small bowl.
- Place the lid on the jar and shake for about a minute or two until well combined or whisk to combine in a small bowl.
- Store chilled in the refrigerator, take out about 30 minutes before reusing and shake right before pouring on salad.
How To Serve Citrus Vinaigrette
Serve this citrus vinaigrette over a simple green Salad with fresh ingredients. I love easy healthy recipes and pour this over fresh spinach with a few shaves of good parmesan cheese. This is one of my all-time favorite healthy salad recipes to serve for either a weeknight dinner or for company.
- Toss into on a summer salad made with spring mix, Iceberg or Romaine lettuce.
- Homemade salad dressings are ideal for special diets as this citrus vinaigrette dressing has no sugar and is great on a keto or low carb diet.
- Grate lemon zest on top of the salad for a citrus punch.
- Toast pine nuts, sprinkle with sea salt and toss in some in your salad.
- To mix it up make this same recipe an orange salad. Use fresh orange juice in place of lemon juice. Slice some fresh orange zest, and maybe some orange segments on top of your salad.
- Add pieces of goat cheese for a tasty combination.
- “Make and shake” in one container, is a great way to save on cleanup!
- Another great option, try other fresh fruit like grapefruit, blood oranges, or lime juice in this recipe to go with your favorite salad.
- Drizzle and toss this healthy dressing onto any grain salads.
- To add a little bit of sweetness, you can as a couple teaspoons honey.
Citrus Vinaigrette FAQ
Meyer lemon fruits have a sweeter, less acidic flavor than the more common Lisbon or Eureka supermarket lemon varieties, and were introduced to the United States from China in the early 20th century by Frank Meyer. It is believed that this sweeter lemon was developed as a cross between a regular lemon and a mandarin orange.
Meyer lemons are smaller, rounder, and have smoother thin skins that are orangy yellow.
Regular lemons are always available, but Meyer lemons are seasonal. You are most likely to find them in stores from December through May.
Yes, it must be refrigerated in a sealed jar or airtight container.
Store in an air-tight container or covered jar chilled in the refrigerator. Place it on the counter about 30 minutes before you are ready to use it.
It will solidify due to the olive oil in the vinaigrette. Whisk or shake it in a mason jar to combine, before pouring over salad. You can also re-whip it up in a mini food processor.
On average, one medium-sized lemon yields 2 tablespoons of lemon juice.
A vinaigrette is a salad dressing (or marinade) made from oil and either an acid, usually vinegar, or lemon juice. Salt, pepper, and other herbs, spices, and flavorings are added to customize the flavor.
Traditionally, a simple vinaigrette is made from 3 parts oil to 1 part vinegar ratio, mixed into a stable emulsion. However, it can also be used to describe recipes with different proportions and for unstable emulsions which last only a short time before separating into layers.
Different acids can be used such as citrus juices like lemon, lime, orange, or grapefruit. Various kinds of vinegar can be used including regular white vinegar, apple cider vinegar, rice vinegar, white balsamic vinegar, white wine vinegar, or red wine vinegar.
Different oils can be used including olive oil, avocado oil, walnut oil, or sesame oil.
In order to help the vinaigrette mix and combine together, it needs several teaspoons Dijon mustard to act as an emulsifier. This helps the oil blend into the vinegar without separating, to create a salad dressing.
More Lemon Recipes
Fresh juice adds brightness to any dish, and there are so many creative ways to use citrusy flavors in your cooking.
Living in Southern California, I grow lemons in my garden, and friends gift them to me all the time in the Spring. Next time someone offers you free lemons, take them!
There are so many fresh lemon recipes to use them in, here are some of my faves. Coconut Lime Lemon Bars are incredible and take you straight to an island with their tropical twist. You can easily make Preserved Lemons and use them in dishes from pasta to marinades. Melt some Lemon-Dill Butter on fresh grilled salmon, or serve up some Meyer Lemon Tapenade on crackers or crostini toasts for an appetizer.
Try my other citrus salad dressing, Parmesan Lemon Vinaigrette on a crisp salad. It is one of my favorite dressings of all time. Limoncello is so easy, makes a great after-dinner drink or gourmet gift. Lemon Sheet Pan Chicken preps in minutes and makes healthy eating easy even on weeknights. When the summer heat rises, make a pitcher of ice-cold Blueberry Lemonade to quench your thirst and cool you down.
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Meyer Lemon Citrus Vinaigrette Recipe
Meyer Lemon Citrus Vinaigrette is a homemade salad dressing recipe made in minutes to use all week long. Flavor-packed, low sugar, and keto.
Servings 8
Calories 124kcal
Ingredients
- ¼ cup Meyer lemon juice
- ½ cup extra virgin olive oil
- ½ teaspoon Kosher sea salt
- ¼ teaspoon fresh cracked pepper
- 2 tablespoons Dijon mustard
Instructions
-
Add the sea salt, pepper, Dijon mustard, extra virgin olive oil, and Meyer lemon juice in the pint jar.
-
Place the lid on the jar and shake for about a minute or two until well combined.
-
Store chilled in the refrigerator, take out about 30 minutes before reusing, and shake right before pouring on salad.
Notes
How To Serve Citrus Vinaigrette
Serve this citrus vinaigrette over a simple green salad with fresh ingredients. I love easy healthy recipes and pour this over fresh spinach with a few shaves of good parmesan cheese. This is one of my all-time favorite healthy salad recipes to serve for either a weeknight dinner or for company.
- Toss into on a summer salad made with spring mix, Iceberg or Romaine lettuce.
- Homemade salad dressings are ideal for special diets as this citrus vinaigrette dressing has no sugar and is great on a keto or low carb diet.
- Grate lemon zest on top of the salad for a citrus punch.
- Toast pine nuts, sprinkle with sea salt and toss in some in your salad.
- To mix it up make this same recipe an orange salad. Use fresh orange juice in place of lemon juice. Slice some fresh orange zest, and maybe some orange segments on top of your salad.
- Add pieces of goat cheese for a tasty combination.
- “Make and shake” in one container, is a great way to save on cleanup!
- Another great option, try other fresh fruit like grapefruit, blood oranges, or lime juice in this recipe to go with your favorite salad.
- Drizzle and toss this healthy dressing onto any grain salads.
- To add a little bit of sweetness, you can as a couple teaspoons honey.
Nutrition
Serving: 8g | Calories: 124kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 188mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg
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