Honey-Lemon and Vinegar Salad Dressing

I’m excited to share with you this recipe of honey-lemon and vinegar salad dressing. If you want a bit of sweetness to your salad, the honey in this dressing will please you. The ingredient combination may seem odd, but they go together surprisingly well. Plus, it’s ready in five minutes!

Honey-Lemon and Vinegar Salad Dressing: A Perfect Combination

This salad dressing goes well with any salad that you want to add a tangy flavour to. It is light and refreshing, perfect for summer days. The sweetness of the honey complements the sourness of the vinegar and lemon juice—the acidity balances out the sweet, which provides for a smooth taste.

There may be other ingredients in your honey, lemon, and vinegar salad dressing that you prefer over others, but these three are a great starting point!

Honey Lemon Vinegar Salad Dressing (5 Minutes)

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Amanda McKillop

This honey lemon and vinegar salad dressing balances sweet honey with tangy apple cider vinegar and fresh lemon juice for a bright, versatile dressing. With only four pantry ingredients and no cooking required, it's ready in under five minutes.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Sauce & Condiment

Cuisine American

Servings 4 servings

Calories 125 kcal

Equipment

• Small mixing bowl
• Whisk or fork
• Measuring spoons
• Glass jar with lid (for storage)

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 tablespoons olive oil 45ml
• 2 tablespoons honey 40g
• 2 tablespoons apple cider vinegar 30ml
• 1 tablespoon lemon juice 15ml, freshly squeezed

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Instructions

 

• Add the honey to a small mixing bowl. If the honey is thick or cold, warm it in the microwave for 10 seconds to loosen it.
  2 tablespoons honey
• Pour in the apple cider vinegar and lemon juice. Whisk until the honey is fully dissolved.
  2 tablespoons apple cider vinegar, 1 tablespoon lemon juice
• Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified.
  3 tablespoons olive oil
• Taste and adjust — add a pinch of salt if desired, more honey for sweetness, or more lemon juice for extra tang.
  2 tablespoons honey, 1 tablespoon lemon juice
• Drizzle over your favourite salad and toss to coat, or transfer to a jar with a lid and refrigerate until ready to use.

Notes

Storage: Keep in an airtight jar in the fridge for up to 1 week. The honey may crystallise when cold — let it sit at room temperature for 10 minutes and shake well before using.

Make-Ahead: Mix a double or triple batch and store in a mason jar for quick weeknight salads all week.

Substitutions: Swap honey for maple syrup or agave nectar for a vegan version. Use white wine vinegar or rice vinegar for a milder tang. Fresh lime juice works in place of lemon for a slightly different citrus note.

Pro Tip: Warm the honey for 10 seconds in the microwave before mixing — it incorporates into the oil and vinegar much more smoothly and creates a better emulsion.

Nutrition

Serving: 1servingCalories: 125kcalCarbohydrates: 12gFat: 11gSaturated Fat: 2gSodium: 1mgSugar: 11g

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