Lemon-Garlic Vinaigrette


While a 1-to-2 acid-to-oil ratio is common for vinaigrettes, shifting it to 1-to-1½ yields a dressing with a brighter flavor and fewer calories. That means for every ½ cup of acid, such as vinegar or lemon juice, use 3/4 cup of oil in this salad dressing recipe.

Active Time:
5 mins
Total Time:
5 mins

What's the Difference between Salad Dressing and Vinaigrette?

Salad dressing is often used as an umbrella term for any sauce that dresses a salad (which includes vinaigrettes) but technically speaking, the two are different. At their core, salad dressings, including vinaigrettes, are simple combinations of fat and acid. What differentiates the two is the fat that's used. A vinaigrette features oil whereas a salad dressing can feature oil, but also typically includes a creamy element like mayonnaise, buttermilk or yogurt. Vinaigrettes tend to be thinner with fewer ingredients and a sharper taste while dressings have more viscosity, a few more ingredients and a richer, more rounded flavor.

How to Make Lemon-Garlic Vinaigrette

Vinaigrettes are easy to make and with this recipe, all you need is a jar with a tight-fitting lid to mix and store it in. A good vinaigrette strikes the perfect balance between smooth and tangy. The tangy element here is a combination of red wine vinegar and lemon juice. Red wine vinegar adds an acidic punch while lemon juice adds tang plus a bright, lemony flavor. While a 1-to-2 acid-to-oil ratio is common for vinaigrette, using a 1-to-1½ acid-to-oil ratio like we do here provides a brighter flavor and fewer calories. To make the vinaigrette, simply combine all of the ingredients in a jar and shake. The shaking action emulsifies the dressing, bringing the acid and oil together into a uniform mixture that's ready to coat greens, roasted potatoes or anything else you want to jazz up.

Can I Make Lemon-Garlic Vinaigrette Ahead?

Yes! You can refrigerate the vinaigrette for up to 1 week. It will separate as it sits, so shake it again before serving.

Additional reporting by Hilary Meyer


  • ¾ cup extra-virgin olive oil

  • 5 tablespoons red-wine vinegar

  • 3 tablespoons lemon juice

  • 1 ½ tablespoons Dijon mustard

  • 1 clove garlic, grated

  • ¾ teaspoon salt

  • Ground pepper to taste


  1. Combine olive oil, vinegar, lemon juice, mustard, garlic, salt and pepper in a jar with a tight-fitting lid. Shake until well blended.

    Lemon-Garlic Vinaigrette
    Eva Kolenko

Nutrition Facts (per serving)

130 Calories
14g Fat
Nutrition Facts
Servings Per Recipe 10
Calories 130
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 191mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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