21 Day Fix Approved Salad Dressing | 1 Orange Container Per serving

This dressing is wonderful on salads, but can also be enjoyed on steamed vegetables, steamed fish or grilled chicken or beef!

Lemon Dijon Salad Dressing

Serves 6 (approx 2 Tbsp. each)
Prep Time: 10 mins
Cook Time: None

Container Equivalents (per serving): 1 orange

What You Need:

1 large egg yolk, pasteurized
1 Tbsp. Dijon mustard, gluten-free
1/4 tsp sea salt (or Himalayan salt)
1/2 tsp. ground black pepper
4 Tbsp. fresh lemon juice
1 1/2 tsp. finely chopped lemon peel
1/4 cup extra-virgin olive oil

What You Do:

1. Place egg yolk, mustard, salt, pepper, lemon juice and lemon peel in a blender (or food processor); cover. Blend until smooth.
2. Slowly add oil, blending continuously until well blended.

Store leftover dressing in air-tight container in refrigerator (good for approx 5 days).
For best results, set out 30 minutes prior to using.
If it thickens up, you can always add a splash of lemon juice or water to thin it out.

Nutritional Information:
Total Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 31 mg
Sodium: 157 mg
Carbohydrates: 1 g
Fiber: 0 g
Sugars: 0 g
Protein: 1 g

Show me how you use your Lemon Dijon Salad Dressing! Use #FIXATE or #21DayFixApproved so I can check it out! 

Want more 21 Day Fix Approved recipes? Get your copy of FixAte here.

21 Day Fix Approved Salad Dressing | 1 Orange Container Per serving


Your partner in health,
Autumn Calabrese


  • Susan

    I’m loving all the recipes I’ve been running across! Thanks for making eating fun while improving health at the same time!

  • Jill Murray

    I have been wanting to try this dressing since I got the Fixate book, but I have a hard time spending more money for 12 pasteurized eggs for just one recipe. Is there an alternative to the egg in the recipe?


  • Angela

    What is a “pasteurized” egg yolk. I’ve only heard of pasteurized milk. Thanks. The dressing recipe looks delicious! Is this dressing diabetic friendly?

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