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–+ servings
An 8oz jar of Lemon Rhubarb Vinaigrette with a spoon next to a jar of rhubarb jam and a squeezed lemon

Sweet Lemon Rhubarb Vinaigrette

Sarah Harper MS, RD, LDN
This Sweet Lemon Rhubarb Vinaigrette is sweet, sour, and perfect for drizzling over salads or grain bowls.
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Prep Time 5 minutes
Total Time 5 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 147 kcal

Equipment

  • 1 Small bowl or a jar with a lid
  • 1 Whisk
  • 1 citrus juicer
  • 1 set of measuing spoons

Ingredients
  

  • 1/2 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 3 tbsp rhubarb jam
  • 2 tbsp water optional
  • 2 tsp honey
  • 1 tsp dijon mustard
  • 1/8 tsp kosher salt
  • 1/8 tsp black pepper

Instructions
 

Add ingredients

  • Place all the ingredients into a mason jar (with a lid) or a bowl.

Shake or whisk 

  • If using a mason jar, secure the lid and shake vigorously until everything is well combined. If using a bowl, whisk until the ingredients emulsify and create a smooth, cohesive vinaigrette.

Taste and adjust

  • Give the vinaigrette a taste and adjust to your liking. Add more lemon juice if you prefer it more acidic, or just a touch of honey want less sweetness. Find your perfect balance. Salt and pepper can also be adjusted as needed.

Nutrition

Serving: 2tbspCalories: 147kcalCarbohydrates: 7gProtein: 0.1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 46mgPotassium: 14mgFiber: 0.1gSugar: 5gVitamin A: 1IUVitamin C: 3mgCalcium: 3mgIron: 0.1mg
Keyword salad, sauce
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