Antioxidant Packed Lemon-Garlic Herb Salad Dressing Recipe

Close-Up Of Greek Salad In Plate
Igor Golovniov / EyeEm / Getty Images
Total Time: 5 min
Prep Time: 5 min
Cook Time: 0 min
Servings: 4 (2 tablespoons per serving)

Nutrition Highlights (per serving)

183 calories
20g fat
1g carbs
0g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 4 (2 tablespoons per serving)
Amount per serving  
Calories 183
% Daily Value*
Total Fat 20g 26%
Saturated Fat 3g 15%
Cholesterol 0mg 0%
Sodium 153mg 7%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g  
Includes 0g Added Sugars 0%
Protein 0g  
Vitamin D 0mcg 0%
Calcium 6mg 0%
Iron 0mg 0%
Potassium 15mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Nothing dresses up a salad better than homemade salad dressing. This antioxidant packed dressing uses fresh lemon and lemon zest, garlic, herbs, and shallots which increases the flavor and nutrition without all the added sodium and sugar in store bought dressings. In addition to lemon juice, the apple cider and balsamic vinegar combination offers a nice balance of acidity and sweetness. Apple cider vinegar is a natural prebiotic which is great for gut health. The additions of shallot or scallion adds an extra layer of flavor and crunch. Fresh or dried herbs also spice up this dressing.

Use this dressing to top your favorite salads or drizzle it over vegetables or protein. You can even use it as a marinade. Make it in advance and use it throughout the week. If you are going to a barbecue or dinner party, you can bring this along for the appetizer salad or side dish.

Keep in mind that salad dressing, although rich in healthy fat, still contains a considerable amount of calories and fat per serving. Therefore, when it comes to salad dressing a little goes a long way and appropriate portions are important. One serving is about two tablespoons. The entire recipe yields four servings of dressing and is enough to dress about 16 cups of lettuce.

Ingredients

  • 2 cloves garlic, minced
  • 1/2 tablespoon lemon zest
  • 1/4 shallot, chopped or green onion
  • 1/2 tablespoon lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon dried oregano (you can substitute for fresh)
  • 1/4 teaspoon dried basil (you can substitute for fresh)
  • 1/2 cup oil
  • salt and pepper to taste

Preparation

  1. Combine all ingredients except olive oil in the jar or bowl. If you don't have a traditional dressing shaker you can use a mason jar or a glass measuring cup. You can shake the ingredients in the jar with the lid on securely or whisk the ingredients if using a bowl.

  2. Mix in the olive oil and shake or whisk well. Note that the shallots and green onion will likely settle to the bottom but a good shake will help to mix it all in. Add salt and pepper to taste.

  3. If you are making this in advance, note that the oil will solidify in the refrigerator. Simply let it sit out at room temperature before serving and whisk or shake well before serving.

Substitutions and Variations

Want more garlic flavor, just add more. If you are really trying to amp up the garlic simply add another clove or two to the recipe.

Add some omega 3 fatty acids and nutty flavor. Substitute half of the olive oil with walnut oil for a nuttier flavor. The reason its not a even swap is because some walnut oils can be very overpowering. Use walnut oil for any type of greens, including, spinach, kale, radicchio, or mesclun.

Reduce the acidity. If the lemon and apple cider vinegar combination is too much for you, substitute with white whine vinegar or champagne vinegar for a milder flavor.

Change your herbs. Use any as many herbs as you'd like to flavor this recipe. Consider thyme, parsley, dill, cilantro or any other flavor you like. Herbs pack a ton of flavor for little calories and no fat.

Tips

  • Crumble dried herbs before use. If you are using dried herbs you can increase the flavor by crumbling them to release fragrant flavor and aroma.
  • Use more herbs. Dried herbs tend to lose flavor after about six months. If your herbs are older use more to compensate.
  • Blow into a bag to preserve fresh herbs. Plants thrive on carbon dioxide, therefore breathing into a plastic storage bag can keep fresh herbs up to 10 days. Simply wash and dry them well. Wash again before use.

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Article Sources
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  1. Cousin FJ, Le guellec R, Schlusselhuber M, Dalmasso M, Laplace JM, Cretenet M. Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms. 2017;5(3). doi:10.3390/microorganisms5030039

  2. US Department of Agriculture. FoodData Central.