Source: Kathleen Bruno | Category: Vinaigrettes

Honey Lemon Vinaigrette

Canola oil’s mild taste lets all the contrasting flavors shine through.

Honey Lemon Vinaigrette


  • 2 tsp finely minced lemon zest 10 mL
  • 1/4 cup fresh lemon juice 60 mL
  • 1 1/2 Tbsp honey 20 mL
  • 1/4 tsp salt 1 mL
  • 1/4 tsp ground black pepper 1 mL
  • 1/4 cup canola oil 60 mL


  • 1. In medium bowl, whisk together lemon zest and juice, honey, salt and pepper. Slowly add canola oil, whisking briskly and continuously until emulsified. Serve with greens.


1/2 cup (125 mL)

serving size

1 Tbsp (15 mL)

nutritional analysis

Per Serving

Total Fat6 g
Saturated Fat0 g
Cholesterol0 mg
Carbohydrates3 g
Fiber0 g
Sugars3 g
Protein0 g
Sodium60 mg
Potassium7 mg