Lemon Balsamic Vinaigrette

I’ve said it before, so you may already know…I don’t buy salad dressing…ever.  I always make my own.  It’s so easy…even Hilary (sister) does it.  And if she makes her own, anyone can (even though she thinks she is domestic and can cook, she rarely takes the time…but when she makes a salad, it’s homemade all the way).

Her go to dressing is a honey-Dijon vinaigrette:

Hil’s Dressing

1/4 cup balsamic vinegar
1/4 cup honey
1 tbsp Dijon mustard
1/4 olive oil (walnut oil is great too)
salt and pepper

Mix all ingredients in a jar and shake to combine.

But she requested a new dressing recipe.  I told her to try the Creamy Feta Red Wine Vinegar Dressing…but apparently she already makes it (so does my dad…another example of why anyone can!).

I’ve been wanting to try to make a Lemon Balsamic dressing…I saw it somewhere.  Maybe on a menu? or in a magazine?  I don’t remember.  Regardless, here’s what I came up with…enjoy Hil.

Lemon Balsamic Vinaigrette

makes 1 cup

zest of 1 lemon (optional but good!)
1/4 cup lemon juice
1/4 cup balsamic vinegar
1/3 – 1/2 cup olive oil
1/2 tsp sugar
salt and pepper

Mix all ingredients in a jar and shake to combine. 

Per serving (2 tbsp; based on 1/3 cup oil) – 91 calories, 9 g fat (1 g saturated), 3 g carbohydrates, 0 g fiber, 0 g protein, 74 mg sodium (exchanges: 2 fats; WW points: 3)

To tell you the truth…I don’t measure…I squeezed the lemon into a jar added an equal amount of vinegar and then matched the combined amount of lemon juice and vinegar with oil.  It won’t give you 1 cup of dressing, but you won’t have to use more than one lemon either.  If I were making this dressing I would use the 1/2 cup of oil (130 calories, 13.5 g fat).