High Fructose Corn Syrup Free Garlic-Herb Lemon Vinaigrette
Bright, herby, and built entirely from real ingredients you can actually pronounce, this vinaigrette is the kind of dressing that makes you want to eat more salad. Store-bought dressings are one of the sneakiest places high fructose corn syrup hides, tucked behind vague "natural flavors" and sweetener blends — so making your own is genuinely the easiest fix. Fresh lemon juice and zest do the heavy lifting here, giving you that zippy acidity without any processed sweeteners in sight. Minced garlic, parsley, thyme, and oregano layer in serious depth of flavor, while a touch of raw honey (totally optional) adds just enough roundness to balance the citrus. Whisking the olive oil in slowly creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. It comes together in minutes, keeps in the fridge for up to five days, and works just as well drizzled over roasted vegetables or grilled chicken as it does on a classic salad.
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Learn more →Ingredients
6 servings
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- ½ cup extra-virgin olive oil
- 2 cloves garlic, finely minced or grated
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh oregano, finely chopped
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Instructions
- 1
Combine the lemon juice, lemon zest, garlic, parsley, thyme, oregano, salt, ground ginger, and honey (if using) in a small bowl or jar. Stir briefly to combine.
- 2
Add the olive oil in a slow, steady stream while whisking constantly, until the dressing is emulsified and slightly thickened. Alternatively, add all ingredients to a jar with a tight-fitting lid and shake vigorously for 20–30 seconds until combined.
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