Homemade Lemon Herb Vinaigrette

Want to have complete control over what’s in your salad dressing? It’s really easy to make your own lemon herb vinaigrette! You probably have most of the ingredients that you need, in your pantry and refrigerator.


I use a bit of guar gum, as a thickener. Guar gum has gotten a bad rap, and you wouldn’t want to eat heaps of it, but it’s fine in small amounts. It’s one of the cleanest thickeners you can use, as it comes from a bean. You can skip it if you’re not keen on gums, though.


I use xylitol (birch sugar) in this recipe, for health reasons, but you can use regular sugar or maple syrup, instead, if you’re not worried about it being low-carb. Or, you can skip the sweetener, altogether, if you prefer.


I use apple cider vinegar, because I’m always trying to get more of it into my body, without feeling like I’m taking medicine. Sneaking it into a salad is a really clever way to do that.

A Musical Blessing

BTW, isn’t this cello salad dressing bottle charming? I got it at a local thrift store for $2! It didn’t have a stopper, but that was easily remedied, because I had an old wine cork that just fit into the top. This is perfect for holding my salad dressing. I’m a musician and I always wanted to learn how to play the cello, but that never quite happened. I was busy playing trombone in every band possible and studying voice, so it’s not like I was missing out on my musical dreams. Still, I just love the whimsical feel of this cello bottle and I knew I had to have it, when I saw it.

Lemon Herb Vinaigrette

Claire Amber
A light, citrusy, zesty vinaigrette that you can make in 10 minutes and use for many different salads.
Prep Time 10 minutes
Course Salad
Cuisine American, Mediterranean
Servings 8 salads
Calories 90 kcal


  • 1 Mixing bowl
  • 1 Whisk
  • 1 dressing bottle
  • 1 mini sieve


  • 1/2 cup apple cider vinegar
  • 1/3 cup olive oil
  • 1/2 lemon lemon juice
  • 1 tsp garlic powder
  • 1 tsp ground sage
  • 1/4 tsp salt
  • 5 dashes ground black pepper
  • 2 tsp xylitol
  • 1/2 tbsp mustard
  • 1/16 tsp guar gum


  • Put everything into the mixing bowl, except for the guar gum.
  • Mix with the whisk, until ingredients are encorporated.
  • Taste.
  • If desired, add more salt, pepper, xylitol (or sugar), vinegar, or seasonings.
  • Using the mini sieve, sift the guar gum evenly over the mix, making sure to avoid clumping.
  • Stir guar gum into the dressing and let sit for 5 minutes.
  • Pour into a dressing container and refrigerate.
  • Remove the dressing from the refrigerator 15 minutes before using, to allow the olive oil to liquefy.
  • Shake vigorously before using on your salad. 2 tablespoons per person is a generous serving and you may not even need that much. Use your discretion.
  • Toss the salad with the vinaigrette. Plate and serve.


I use xylitol (a sugar alcohol, AKA "birch sugar"), rather than regular sugar, for health reasons. You could use regular sugar or maple syrup, instead, if you are not concerned about consuming sugars or trying to stay low-carb. 
You don't have to use the guar gum, but it thickens the dressing, allowing it to cling to the salad ingredients. It also gives the dressing a nice silky texture.
Because it's high in soluble fiber, guar gum is thought to help slow the absorption of sugar, therefore blunting the blood sugar and insulin response. Of all the thickeners available, it is one of the more natural options, as it comes from a bean. 
It's best to use this within four days, if you can. 
Keywordsapple cider vinegar, low-carb vinaigrette, vinaigrette

What to Use it On?

This lemon herb dressing can be used in many different ways. In addition to tossing salads in it, you can marinade meat with it. You can dip veggies into it or use it as the base of a creamier party dip.

Check out these vinaigrette ideas on Epicurious.

Try this lemon herb vinaigrette on my Turkey Pomegranate Salad (pictured here) for a post Thanksgiving treat.

Or have it with any salad, when you want something zesty, any time of the year!

Turkey Pomegranate Salad, made with leftover turkey from Thanksgiving

Pin It on Pinterest

Share This