A Versatile, Easy & Delicious Dressing For All Your Vegetables

Tired of the dressing you usually make? Are you always short of time and think your only option is to go for a store bought dressing for your vegetables?

Traditionally, vinaigrette is made with the ratio of 3 parts oil to 1 part vinegar. As every teaspoon of fat (aka oil) gives you ~50 kcals, many individuals have adjusted the ratio to 2 parts oil to 1 part vinegar.  Because I like tangy things, I reverse the ratio and do 2 parts vinegar to 1 part oil.

Many individuals ask what does 1 part mean? 1 part is any form of measurement you use (e.g. 1 teaspoon, 1 tablespoon, a measuring cup, etc). Whatever you use to measure your oil, do the same for your vinegar so you know exactly what 1 part is.

Don’t be afraid to make extra dressing for the next time you plan to eat your salad. Dressing can keep for a good chunk of time.

Do you have the following ingredients in your refrigerator or pantry?


Extra Virgin Olive Oil



Sea Salt


If you said yes to all of the items above, you are all set to make the Honey Lemon Garlic Vinaigrette.



1 medium lemon, juiced

3 Tbsp extra virgin olive oil

1 Tbsp honey

2 large garlic cloves, minced

pinch of sea salt


  1. Add all ingredients to a small jar with a tight fitting lid.
  2. Shake well.
  3. Enjoy. Store in the refrigerator.




Food For Thought: What is Your Favourite Go To HomeMade Dressing Recipe?


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