Oil & Lemon Vinaigrette Calories

Oil & Lemon Vinaigrette is a simple salad dressing made with olive oil and lemon juice instead of vinegar. It can be seasoned with salt, pepper, mustard, garlic or herbs, and is usually shaken or whisked before serving.

Oil & Lemon Vinaigrette separates because oil and lemon juice do not stay mixed on their own. Shake it in a sealed jar or whisk it again just before serving; a little mustard can help the dressing stay blended longer.

Oil & Lemon Vinaigrette keeps for about three days in a clean, sealed container in the refrigerator. Because it contains fresh lemon juice, discard it if its smell or appearance changes, and avoid leaving it out for extended periods.

Yes, refrigerate Oil & Lemon Vinaigrette because fresh lemon juice can spoil. The olive oil may turn cloudy or firm when chilled; let the dressing sit briefly at room temperature and shake it before using.

A useful starting point for Oil & Lemon Vinaigrette is three parts olive oil to one part lemon juice. Use more lemon for a sharper dressing or more oil for a milder one, tasting before you add it to the salad.

Yes, Oil & Lemon Vinaigrette works as a quick marinade for chicken, fish or vegetables. The lemon adds acidity and the oil carries seasoning, but discard any marinade that has touched raw meat rather than serving it as dressing.

Oil & Lemon Vinaigrette pairs especially well with leafy green salads, tomatoes, cucumber and grain salads. Its bright lemon flavor also complements bitter greens such as arugula; add it shortly before serving so delicate leaves do not wilt.

Yes, Oil & Lemon Vinaigrette does not need mustard. Whisk or shake the olive oil and lemon juice together, then season with salt and pepper; mustard is optional and mainly helps emulsify the dressing.

Oil & Lemon Vinaigrette can be a nourishing dressing because olive oil provides mostly unsaturated fats and lemon adds fresh flavor. It is still oil-based, so a moderate drizzle can add flavor without overwhelming the salad.