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Lemon-Thyme Vinaigrette

Angela Litzinger at test.angelaskitchen.com
Course dairy free, dips, dressing &amp, gfcf, gluten free


  • 1/4 cup light tasting olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon Dijion mustard
  • 1 teaspoon sugar honey or sweetener of choice
  • 1/2 tablespoon fresh thyme or 1/2 teaspoon dried thyme
  • salt and pepper to taste


  • Whisk all ingredients together until incorporated. Store leftovers, covered in the refrigerator.