Antioxidant-Packed Lemon-Garlic Herb Salad Dressing Menu Verywell Fit Nutrition Weight Management Nutrition Facts Nutrition Basics Diets Meal Plans Meal Delivery Services View All News Fitness and Nutrition What to Buy How We Test Products Fitness Gear Nutrition Products Tools Recipe Nutrition Calculator Weight Loss Calorie Goal BMI Calculator Body Fat Percentage Calculator Calories Burned by Activity Daily Calories Burned Pace Calculator About Us Editorial Process Meet Our Review Board Search Cooking and Meal Prep Recipes Antioxidant-Packed Lemon-Garlic Herb Salad Dressing By Team Verywell Fit Team Verywell Fit Our team is passionate about being a resource for credible and up-to-date information on all nutrition and exercise topics. Learn about our editorial process Updated on March 10, 2022 Reviewed Verywell Fit articles are reviewed by nutrition and exercise professionals. Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Kristy Del Coro, MS, RDN, CDN Reviewed by Kristy Del Coro, MS, RDN, CDN Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate. Learn about our Review Board Print Igor Golovniov / EyeEm / Getty Images (116 ratings) Total Time: 5 min Prep Time: 5 min Cook Time: 0 min Servings: 4 (2 tablespoons per serving) Nutrition Highlights per serving 183 calories 20g fat 1g carbs 0g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 4 (2 tablespoons per serving) Amount per serving Calories 183 % Daily Value* Total Fat 20g 26% Saturated Fat 3g 15% Cholesterol 0mg 0% Sodium 153mg 7% Total Carbohydrate 1g 0% Dietary Fiber 0g 0% Total Sugars 0g Includes 0g Added Sugars 0% Protein 0g Vitamin D 0mcg 0% Calcium 6mg 0% Iron 0mg 0% Potassium 15mg 0% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. Nothing dresses up a salad better than homemade salad dressing. This antioxidant-packed dressing is inspired by a classic Greek dressing and uses fresh lemon juice and zest, garlic, herbs, and shallots. It has a ton of flavor and nutrition without all the added sodium and sugar found in many store-bought dressings. In addition to lemon juice, the apple cider and balsamic vinegar combination offers a nice balance of acidity and sweetness. Apple cider vinegar is a natural prebiotic that is great for gut health. The addition of shallot or scallion adds an extra layer of flavor and texture. Fresh or dried herbs also spice up this dressing. Keep in mind that salad dressing, although rich in healthy fat, still contains a considerable number of calories and grams of fat per serving. When it comes to salad dressing, a little goes a long way and appropriate portions are important. One serving is about 2 tablespoons. The entire recipe yields four servings of dressing and is enough to dress about 16 cups of lettuce. Ingredients 2 cloves garlic, minced 1/2 tbsp lemon zest 1/4 shallot, chopped (or use green onion) 1/2 tbsp lemon juice 2 tbsp apple cider vinegar 1 tbsp balsamic vinegar 1 tsp dijon mustard 1/4 tsp dried oregano 1/4 tsp dried basil 1/2 cup extra virgin oilve oil Salt and pepper, to taste Preparation Combine all ingredients except the olive oil in a shaker or bowl. If you don't have a traditional dressing shaker, you can use a mason jar or a glass measuring cup. Shake the ingredients in the jar with the lid on securely or whisk the ingredients if using a bowl or measuring cup. Mix in the olive oil and shake or whisk well. Note that the shallots and green onion will likely settle to the bottom, but a good shake will help to mix it all in. Add salt and pepper to taste. If you are making this in advance, note that the oil will solidify in the refrigerator. Simply let it sit out at room temperature before serving and whisk or shake well before serving. Substitutions and Variations The flavors in this dressing are easily customizable. Consider the following variations: Add more garlic. If you are really trying to amp up the garlic, simply add another clove or two to the recipe. Add more omega-3 fatty acids and nutty flavor. Substitute half of the olive oil with walnut oil for a nuttier flavor. The reason it's not an even 1:1 swap is that walnut oil can have a very strong, overpowering flavor. Use walnut oil for any type of greens, including spinach, kale, radicchio, or mesclun. Reduce the acidity. If the lemon and apple cider vinegar combination is too much for you, substitute with white wine vinegar or champagne vinegar for a milder flavor. Change your herbs. Use as many herbs as you'd like to flavor this recipe. Consider thyme, parsley, dill, or cilantro as possible swaps. Herbs pack a ton of flavor for few calories and no fat. You can also substitute fresh herbs for dried if you prefer. Cooking and Serving Tips Use this dressing to top your favorite salads or drizzle it over vegetables or protein. You can even use it as a marinade. Here are a few key preparation tips to consider when making this dressing: Crumble dried herbs before use. If you are using dried herbs, you can increase the flavor by crumbling them to release fragrant flavor and aroma.Use more herbs. Dried herbs tend to lose flavor after about six months. If your herbs are older, consider using more to compensate.Blow into a bag to preserve fresh herbs. Plants thrive on carbon dioxide, therefore breathing into a plastic storage bag can help keep fresh herbs up to 10 days. Simply wash and dry them well. Wash again before use.Make it in advance and use it throughout the week. If you are going to a barbecue or dinner party, you can bring this along for the appetizer salad or side dish. Rate this Recipe You've already rated this recipe. Thanks for your rating! 2 Sources Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Cousin FJ, Le guellec R, Schlusselhuber M, Dalmasso M, Laplace JM, Cretenet M. Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms. 2017;5(3). doi:10.3390/microorganisms5030039 US Department of Agriculture. FoodData Central. By Team Verywell Fit At Verywell Fit, we are dedicated to empowering you with the best answers to your most pressing questions, from healthy eating to exercise and everything in between. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? 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