Light and refreshing, this Low FODMAP Lemon Vinaigrette is a delicious way to dress any summer (or any time of the year) salad!
- 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
- 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.
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).
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: No Cook
- Cuisine: American
Keywords: low FODMAP dressing, low FODMAP salad dressing,