Lemon Vinigertte

Lemon 1 Vinigertte


1/4 cup red wine vinegar
2 tablespoons dijon mustard
1/2 cup extra virgin olive oil
Zest and juice of 1 lemon (about 4 tablespoons juice and 3 teaspoons zest)
1 clove garlic, 􀁹nely minced OR 1 teaspoon garlic powder
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh minced oregano OR 2 tablespoons dried oregano


  1. Combine all ingredients in a jar with a tight-fitting lid, shake until 1 well combined.
  2. Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.



Goes well with all salads especially Greek salads or salads with fruit