Lemon and Honey Mustard Vinaigrette Recipe

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A bit of honey helps balance the tangy flavor of lemon juice and mustard. I use this as a salad dressing, as a topping for steamed veggies and as a marinade for chicken.—Greg Fontenot, The Woodlands, Texas
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 6 servings


  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1 tablespoon yellow mustard
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup olive oil

Nutritional Facts

2 tablespoons: 133 calories, 12g fat (2g saturated fat), 0 cholesterol, 128mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 0 protein.


  1. Place the first eight ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Refrigerate until serving. Yield: 3/4 cup.
Originally published as Lemon and Honey Mustard Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p144

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az_jill User ID: 5181702 211837
Reviewed Jun. 18, 2013

"I was very happy with the ease and great taste of this recipe & will definitely make it again.Thanks!!!"

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