Light and refreshing, this Low FODMAP Lemon Vinaigrette is a delicious way to dress any summer (or any time of the year) salad!
This Low FODMAP Lemon Vinaigrette is one delightful way to dress a salad! It’s light and refreshing and just reminds me of summer, but it can be enjoyed at any time of the year!
Shopping list
To make this easy low FODMAP salad dressing, add these ingredients to your shopping list:
- Garlic-infused oil – ⅓ cup
- Lemon – about 1 medium (to yield 3 tablespoons juice)
- Red wine vinegar – 1 tablespoon
- Dijon mustard – 1 teaspoon
- Dried oregano – ½ teaspoon
Low FODMAP notes
In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Dijon Mustard is low FODMAP in servings of 1 tablespoon or 23 grams.
Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. My current favorite is Colavita Roasted Garlic Olive Oil (technically a garlic-flavored oil) that has been confirmed to be low FODMAP by Monash University. Learn more about why garlic-infused oil is okay in my Low FODMAP Garlic and Onion Substitutes post.
Lemon juice is low FODMAP in servings up to a ½ cup or 125 grams.
Red wine vinegar is low FODMAP in servings of 2 tablespoons or 42 grams.
Serve this with
I think this vinaigrette is especially delicious tossed with romaine, diced tomatoes, cucumber, kalamata olives, and grilled salmon or chicken.
A yummy grilled chicken option for this salad suggestion is my Low FODMAP Moroccan Chicken. Yum!
Similar recipes
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Low FODMAP Lemon Vinaigrette
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 1x
- Diet: Low Lactose
Description
Light and refreshing, this Low FODMAP Lemon Vinaigrette is a delicious way to dress any summer (or any time of the year) salad!
Ingredients
- ⅓ cup garlic-infused olive oil
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- Whisk together all ingredients in a small bowl. Or, shake in a sealed mason jar.
- Serve or store.
Storage: Refrigerate in an airtight container for use within 1 week. Whisk or shake to re-emulsify before use.
Notes
Low FODMAP Serving: One serving (about 2 tablespoons) of this recipe contains low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).
- Category: Dressing
- Method: No Cook
- Cuisine: American
Keywords: low FODMAP dressing, low FODMAP salad dressing,
Yvette says
You could use it for a Marienated rub sauce for
Lemon Chicken 🐔 too!
Yummy!
Melissa says
What brand of dijon mustard do you recommend? I’ve had trouble finding one I like.
Emily says
Hi Melissa, is it a taste thing? Or something else that you don’t like about it? I know a lot of people like Grey Poupon or Maille, but they may be a little stronger in flavor. I think I’ve seen some “mild” options. I generally buy whatever is on sale (I’m using a Dijon from Aldi right now), but I enjoy the flavor of Dijon regardless.
Vanessa says
Thanks for sharing! Does it keep long?
Emily says
Thanks, Vanessa! I usually recommend for use with 3-4 days.
Suzanne says
This looks so good! I love the combination or lemon and dijon!
Emily says
Thanks, Suzanne! Dijon + lemon is a dreamy combination. 🙂
Tom Doran says
Em,
Your vinaigrette makes salad interesting again. Thanks!
★★★★★
Emily says
Thanks, Tom!
Beth says
Hi Emily,
How long can this be stored in the fridge? Can it be frozen, and for how long?
Thanks!
Emily says
Hi Beth! Great question. I recommend using this vinaigrette within a week, if stored in the fridge. I wouldn’t recommend freezing – oil-based foods tend to break down in the freezer. Thanks!
Delores Smith says
Love this!
★★★★★
Emily says
Thank you, Delores! It’s one of my favorites. 🙂