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Couscous Salad with Lentils, Butternut Squash and Grapes

Lemon Vinaigrette

Everyone's taste is different! I happen to like my vinaigrettes strong and a little on the sweet side. Do not hesitate to adjust to your taste!
Course condiments
Author TheSpicedLife


  • freshly squeezed juice of 2 lemons
  • 2-3 T white balsamic vinegar to taste
  • 2 pinches salt
  • Several turns black pepper grinder
  • 1 clove smashed garlic
  • 1 T agave syrup or honey
  • 1/3 cup extra virgin olive oil to taste


  1. Place first 6 ingredients in a medium sized bowl, beginning with 2 tablespoons of vinegar. Slowly drizzle the olive oil into the bowl while whisking briskly to emulsify. When it is all combined, taste for more vinegar or more oil (or even both if it is too lemony). Taste for salt, pepper and agave as well. Let the dressing sit for 5 minutes to allow the garlic to infuse the dressing.
  2. Whisk briefly before again before using. Don't forget to remove the garlic clove before using!