Lemon Herb Vinaigrette

Lemon Herb Vinaigrette

  • Servings: Makes 9 Servings
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Each Serving Contains:

  • 1 Fat Serving


  • 1 lemon, juiced and zested
  • 2 tablespoons white wine vinegar
  • 2 tablespoons white balsamic vinegar
  • 1.5 tablespoons red onion
  • 1 heaping teaspoon fresh garlic
  • 1 tablespoon fresh chives
  • 1/2 tsp each of fresh oregano, tarragon, & thyme
  • 1/2 tsp dijon mustard
  • 1/8 tsp sea salt
  • 6 tablespoons canola oil (6 fats)
  • 3 tablespoons olive oil (3 fats)


  1. Combine all ingredients except oils into blender or food processor.Β  Slowly drizzle oils into machine while it is running.

Ideas for Use:

  • Put this on salads or cooked vegetables.
Rate This Recipe:


  1. Pingback: Spring Salad w/ Asparagus, Radishes, & Pea Shoots – Katie's Kitchen

  2. I made this Easy and delish Will try it on a kale salad πŸ₯— next.

  3. I made this today…so yummy! Thanks for sharing.

  4. When you make this and only want one serving how do you weigh/measure it? Do you know how much the whole thing weighs and divide by nine and remember that number the next time you use it or have you figured out another way to get the portions right?