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Lemon Vinaigrette

Joy Bauer
makes 1/2 cup

Chef notes

This flavorful vinaigrette makes it easy to eat your greens — especially nutrient-rich lettuce leaves like radicchio, Swiss chard, and kale. Zest is best and really takes this dressing to citrus stardom. The light and bright vinaigrette is rich in heart-healthy extra virgin olive oil, takes a mere five minutes to whip together, and is perfect for tossing with greens and grains or drizzling on avocado or cucumber. Grab your whisk and get dressed.


  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon Dijon mustard
  • teaspoons lemon zest
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


Add all ingredients to small bowl and whisk until everything is well combined. Store in the fridge between uses.