This Green Onion Vinaigrette is ridiculously easy to make and super delicious! Its tangy, zippy and slightly sweet taste is perfect for dressing all your favorite salads. The recipe includes step-by-step photos and lots of tips.
Green Onion Vinaigrette Recipe Highlights
Using a fresh homemade vinaigrette will take your salad to the next level! Not only you’ll enjoy a more nutritious and flavorful salad, but it will also help you to save a few bucks.
This Green Onion Vinaigrette is ridiculously easy to make and super delicious!
It’s tangy, zippy, and slightly sweet.
I love that this Green Onion Vinaigrette is great for making enough for the week, so you can quickly and easily throw together a weeknight salad.
Ingredients You’ll Need
To make this delicious Green Onion Vinaigrette, you’ll need:
Ingredients Notes & Substitutions
- Green onions: You can’t make green onion vinaigrette without green onions! Also, known as scallions. They have a slightly spicy, peppery flavor, that is not overpowering at all.
- Olive oil: Using a high-quality brand makes a big difference.
- Lemon juice: This is used to add acidity and give the dressing a nice zing. You can always substitute lemon juice with apple cider vinegar or white wine vinegar if you prefer.
- Honey: This adds a sweet touch and balances out the rich flavor of the oil and acidity from lemons. Honey is my personal preference, but maple syrup is another good alternative.
- Ground coriander: This is a very fresh-tasting spice. It’s mildly sweet and lemony. Don’t skip it!
- Salt & Black pepper: For flavor! I prefer kosher or sea salt for the best flavor.
Step By Step Recipe Photo Tutorial
- Chop the green onion, and separate the white parts for the green tops.
- Blend, in a blender or small food processor, the white parts of the green onions, olive oil, lemon juice, honey, coriander, salt, and black pepper until smooth and well combined.
- Once it’s mixed, taste and adjusts the seasonings if necessary; you can add more salt, pepper, or honey.
- Serve immediately or cover and refrigerate for future use.
How Long Does Homemade Vinaigrette Last?
Most homemade vinaigrette keeps well in the refrigerator for 2 weeks. Vinaigrettes with dairy, such as buttermilk or yogurt, or with fresh ingredients, such as garlic, onion, or fresh herbs, will keep up to 1 week.
PRO TIP: If your vinaigrette solidifies in the refrigerator, don’t panic; just let it rest at room temperature for 5-10 minutes or microwave for about 10 seconds to liquefy the olive oil again. Whisk to blend and serve over your favorite salad.
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Recipe Card 📖
Green Onion Vinaigrette
Ingredients
- 6-7 green onions
- ½ cup olive oil
- 1/3 cup lemon juice
- 2-3 tablespoons honey
- 1 teaspoon ground coriander
- ¼ – ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Chop the green onion, separate the white parts for the green tops.
- Blend, in a blender or small food processor, the white parts of the green onions, olive oil, lemon juice, honey, coriander, salt and black pepper until smooth and well combined.
- Once it’s mixed, taste and adjust the seasonings if necessary. You can add more salt, pepper or honey.
- Serve immediately or cover and refrigerate for future use.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Sounds great, I was looking for a bottle of a SPRING ONION SALAD DRESSING ! SOUNDS DELICIOUS °
Amazing. Delicious! Light and fresh tasting. I’m curious why you don’t use the green part of the onions in the dressing. Are you just saving them to top your salad or maybe it’s a color thing?
Hello Kelly! Thank you for your kind words! 😊 I’m delighted to hear that you enjoyed the vinaigrette and found it to have a light and fresh taste. Regarding the green part of the onions, I usually don’t add them because they tend to make the vinaigrette taste too strong and oniony. However, you can try adding them next time and see if you like the taste. Thanks a lot for the review and good feedback.
We had something similar at a restaurant recently, this was very close but much milder. I added 1/4 c white wine vinegar which seemed to complete the “vinaigrette” flavor and made it like the one from the restaurant. I love how pretty it is too!
Hello Karmen! That sounds awesome! It’s always fun to recreate restaurant flavors at home, right? Your tweak with the white wine vinegar sounds like a genius touch to elevate the vinaigrette flavor – way to go! Thanks a lot for the review and good feedback.
Do you not use the green tops in the vinaigrette? I didn’t see them used in the recipe instructions. Thanks for clarifying!
Hello Malida! I don’t use the green tops in the vinaigrette. Since their taste is a little too intense I would recommend saving them for other recipes. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Loved this, perfect blend of salty sweet.
Hello Cindy! This is my new fave vinaigrette. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Delish! I love this dressing
I meant to add my comment to follow up on my thread above… pregnancy brain…
No problem! Congrats on your pregnancy =)
Hello Malinda! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!