This lemon-garlic mason jar vinaigrette brings bright, tangy flavor and creamy texture to salads, grain bowls, and light snacks. You’ll learn why it’s perfect for fast prep, how to balance acidity and garlic, step-by-step mixing tips, and creative serving ideas with subtle internal links woven throughout.
Table of Contents
Why I Love This Lemon-Garlic Vinaigrette
Fresh Flavor Meets Convenience
I whip up this vinaigrette when I’m prepping lunches for the week—it stores wonderfully and keeps salads vibrant. On busy mornings, I just shake the jar and pour it over greens, cherry tomatoes, or even over quinoa bowls with a swirl of creamy textures. It’s just that easy.
A Versatile Ingredient for Every Meal
This lemon-garlic edition adds zing to nearly everything. I’ve drizzled it over roasted veggies next to a creamy pasta inspired by the Creamy Cottage Cheese Alfredo Guilt‑Free, and the acidity cuts through richness beautifully. It’s equally lovely with simple crostini or on top of grain salads featuring beans and fresh herbs.
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Mason Jar Vinaigrette: Lemon-Garlic Edition!
- Total Time: 5 mins
- Yield: 1 cup
- Diet: Vegan
Description
This lemon-garlic vinaigrette is quick to shake up in a mason jar. Bright, tangy, and packed with fresh flavor for salads and more.
Ingredients
3/4 cup olive oil
1/2 cup lemon juice (freshly squeezed)
2 cloves garlic (minced)
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1 tsp honey (optional)
Instructions
1. Add lemon juice, mustard, garlic, salt, pepper, and honey to a mason jar.
2. Pour olive oil on top.
3. Secure lid tightly and shake vigorously until emulsified.
4. Let rest for 5 minutes to blend flavors.
5. Shake again before serving.
6. Store in refrigerator for up to 1 week; shake before each use.
Notes
Adjust garlic to taste—roast it for a milder flavor.
For creamy texture, add 1 tbsp Greek yogurt after shaking.
Use as dressing, marinade, or drizzle for veggies and grains.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Condiment
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tbsp
- Calories: 140
- Sugar: 0.5 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: lemon garlic vinaigrette, mason jar dressing, salad dressing
Mastering the Lemon-Garlic Vinaigrette Balance
Ingredient Ratios That Pop
This vinaigrette uses a classic 3:2 oil-to-acid ratio: ¾ cup olive oil to ½ cup lemon juice. Add 2 minced garlic cloves, 1 tsp Dijon mustard for emulsifying, a pinch of salt and pepper, and a drizzle of honey if you like sweetness. Adjust garlic for your love of bold flavor.
Shake It Up in a Jar
Layer ingredients in a mason jar—lemon juice, mustard, garlic, salt, pepper, honey—and top with oil. Secure lid and shake vigorously until it turns pale and slightly thickened. Let it rest 5 minutes to blend flavors, then shake again before serving.
Serving, Storage & Creative Uses
Where to Use It
Drizzle it on baby greens, chopped cucumber salad, or over slices of fresh mozzarella. It also pops when poured over grilled shrimp skewers or roasted asparagus. I even use it to brighten leftover roasted chicken before serving alongside the fluffy charm of a cloud cake dessert!
Storage Tips & Longevity
This vinaigrette keeps in the fridge for up to a week—just shake before each use. The garlic and acidity meld more over time, giving it deeper flavor. If it separates, that’s normal—just shake again to recombine.
Variations, Pairings & FAQs
Easy Twists to Try
Swap lemon juice for lime for a citrus twist, or add fresh herbs like dill or basil for green freshness. If you’re a garlic lover, roast the garlic first for a mellow, sweet note. For a creamy variant, blend in a spoonful of Greek yogurt after shaking.
FAQ
Can I use bottled garlic?
Yes—reduce to ½ tsp to avoid overpowering the dressing.
Is it okay to use bottled lemon juice?
Fresh juice is best, but bottled works in a pinch—taste before serving and adjust sweetness or salt.
How do I stabilize it?
Adding Dijon mustard helps emulsify naturally; shake jar before servings to keep it smooth.
Can I make a creamy version?
Blend a spoonful of Greek yogurt or soft cheese like the base in the Creamy Cottage Cheese Alfredo Guilt‑Free to transform it into creamy dressing.
Conclusion
This lemon-garlic mason jar vinaigrette is a quick, fresh, and flavor-packed addition to weeknight meals, brunch spreads, or make-ahead lunches. It’s bright, zingy, and versatile—just shake and go. Don’t forget to check out the Mini Lemon Loaf Cakes with Glaze for a sweet finish after your savory dishes!