Honey Dijon-Lemon Vinaigrette

Teresa Pendino


This is my "go to" dressing for salads. It has much lower sodium than most store bought. Everyone says it is just as good, if not better, than Olive Garden®'s dressing. It only takes 1 Tablespoon instead of the normal 2 that most bottles say is a serving.

Serving Size: 1 Tablespoon
Cals 25, Total Fat 2.4g, Sat Fat 0.3g, Chol 0mg, Sodium 93mg, Pot 0mg, Total Carbs 1g, Dietary Fiber 0g, Sugar


☆☆☆☆☆ 0 votes

5 Min
No-Cook or Other


  • 3 Tbsp
    vegetable broth
  • 2 Tbsp
    fresh lemon juice
  • 2 Tbsp
    extra virgin olive oil
  • 1 1/2 Tbsp
    red wine vinegar
  • 1 Tbsp
    honey dijon mustard
  • 2 tsp
    minced garlic
  • 2 tsp
    worcestershire sauce
  • 1/2 tsp
    black pepper

How to Make Honey Dijon-Lemon Vinaigrette


  1. Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator. Keeps for 1 week.

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About Honey Dijon-Lemon Vinaigrette

Course/Dish: Dressings
Main Ingredient: Non-Edible or Other
Regional Style: Italian
Dietary Needs: Low Sodium, Low Carb
Other Tags: Quick & Easy, Healthy

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