This vinaigrette is light, tangy and bright. It is excellent on fresh salads and great for massaging into heartier greens like kale.


Lemon Herb Vinaigrette

  • Servings: Makes 1 Serving
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Each 1.5 oz Serving Contains:

  • 1 Fat*


  • 1 tablespoon (0.5 oz) olive oil (1 fat serving)
  • 2 tsp red wine vinegar or apple cider vinegar
  • 1/4 tsp dijon mustard 
  • 1/2 teaspoon dried herbs (oregano, basil, rosemary, or thyme)
  • 1 tablespoon (0.5 oz) fresh lemon juice
  • Salt & pepper to taste

*These measurements comply with the Bright Line Eating female weight loss food plan. Adjust quantities as needed for your own individual food plan.


  • Mix all ingredients except the oil, and drizzle the oil into the dressing slowly in a thin stream while whisking with a fork.
  • Alternatively, put into a small jar and shake vigorously until emulsified, or blend in a small blender cup.
  • Tinker with the flavor by adding any of the ingredients besides the oil. (The oil contains the fat serving, the rest are freebies)

Recipe Notes

  • This recipe is given for a single serving because I whip this up right at mealtime, but it can easily be made ahead in larger batches.
  • This recipe makes 1 fat serving, but I will sometimes use half of this recipe to split my fat serving and have nuts or avocado as the rest.