Citrus Vinaigrette Recipe
Bright, refreshing and bursting with citrus flavor, this Citrus Vinaigrette recipe will make any salad next level! It includes just 6 ingredients and it comes together in less than 10 minutes!
I love incorporating all varieties of citrus into my recipes for its bright, fresh flavor. Lemon is the star of my baked salmon, and my pomegranate salad wouldn’t be the same without juicy mandarins!
Citrus is a must in my salad dressing recipes most of all. Just 1 teaspoon of lemon juice in my honey mustard dressing heightens all of the flavors!
A combination of fresh orange and lemon juice are the star ingredients in this Citrus Vinaigrette recipe. The sweetness of the orange and tartness of the lemon juice are the perfect balance of bright, refreshing flavor.
It also includes savory dijon mustard for savory depth of flavor and honey for additional sweetness.
This is one of my favorite recipes as it’s such a great way to celebrate citrus season!
Why you’ll love this recipe
- This orange dressing is sweet, tangy and bursting with bright, refreshing flavor.
- It includes just 6 ingredients and it comes together in minutes.
- It keeps for up to 2 weeks in the refrigerator and will elevate all of your salads!
Recipe ingredients
- Orange juice. Fresh orange juice provides sweet, tangy flavor, and is the foundation of this dressing. Be sure to use fresh orange juice as store bought does not have that fresh flavor. Use any variety of oranges, such as naval, clementine, mandarin, tangerine or blood oranges. Don’t forget to zest 2 teaspoons of orange zest and add to the dressing for additional citrus flavor!
- Lemon juice. A couple of tablespoons of lemon juice provides a tangy pop of flavor. No lemons? Sub with your favorite vinegar such as apple cider, white balsamic, white wine or champagne.
- Olive oil. Use good quality extra virgin olive oil for the best flavor.
- Dijon mustard. Adds savory depth of flavor. It is a must!
- Honey. Sub with maple syrup or your favorite sweetener.
See the recipe card below for the full list of ingredients and quantities.
How to make orange salad dressing
This orange dressing comes together in less than 10 minutes in one jar. It’s so easy to make!
Pro tip: Be sure to use fresh citrus juice as it is the star of this dressing. Store bought just doesn’t have that fresh flavor.
See the recipe card below for full instructions.
- Place all ingredients in a jar.
- Secure the lid tightly and shake vigorously until the dressing has emulsified.
Recipe FAQs
Any variety of citrus works well, just keep in mind that lemon, lime and grapefruit juices are much more tart than orange juice. More sweetener may need to be added to the dressing to balance the flavor out.
I don’t recommend using bottled citrus juice as it just doesn’t have the fresh flavor that fresh citrus juice does.
It’s very easy to add flavor to this dressing. Simply add a clove of fresh minced garlic or a tablespoon of finely chopped shallots.
A teaspoon of freshly chopped herbs such as chives, tarragon, thyme or basil would work great as well.
This dressing will keep for up to 2 weeks in the refrigerator. Once chilled, the olive oil will harden, so let stand for 10-15 minutes at room temperature to allow it to soften, then shake well until emulsified.
Serving suggestions
There are so many delicious ways to use this refreshing orange dressing. See below for some ideas.
- This dressing is especially perfect for winter salad recipes! I especially love drizzling it over my kale orange salad and persimmon salad.
- Toss with grain salads such as my wild rice salad and butternut squash quinoa salad.
- Drizzle it over roasted vegetables such as roasted delicata squash and oven roasted beets.
- This dressing can also be used as a marinade for chicken or fish.
Recipe notes
- Pro tip:Â Be sure to use fresh citrus juice as it is the star of this dressing. Store bought just doesn’t have that fresh flavor.
- Use your favorite variety of oranges such as naval, mandarin, clementines or even blood oranges.
- No lemon juice? Sub it with the same amount of vinegar such as champagne, white wine, white balsamic or apple cider.
- Once refrigerated, the olive oil will harden. Allow the dressing to sit at room temperature for 10-15 minutes before using, then shake until emulsified.
- Store citrus vinaigrette in the refrigerator for up to 2 weeks.
More salad dressing recipes you’ll love:
- Apple cider vinegar dressing
- Balsamic vinaigrette dressing
- Homemade coleslaw dressing
- Honey champagne vinaigrette
- Greek salad dressing
- Greek yogurt ranch dressing
- Green goddess dressing
- Lemon vinaigrette recipe
- Homemade louie dressing
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Citrus Vinaigrette Recipe
Ingredients
- 1/2 cup extra virgin olive oil
- 2 teaspoons orange zest
- 1/4 cup fresh orange juice see note 2
- 2 tablespoons fresh lemon juice see note 3
- 1 tablespoon dijon mustard
- 1 tablespoon honey sub with maple syrup
- 1/4 teaspoon sea salt or to taste
- 1/8 teaspoon black pepper or to taste
Instructions
- Place all ingredients in a jar and secure with a lid. Shake the jar vigorously until the dressing has emulsified.1/2 cup extra virgin olive oil, 2 teaspoons orange zest, 1/4 cup fresh orange juice, 2 tablespoons fresh lemon juice, 1 tablespoon dijon mustard, 1 tablespoon honey, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper
- Taste and adjust the seasoning as necessary. Enjoy!
Notes
- Pro tip: Be sure to use fresh citrus juice as it is the star of this dressing. Store bought just doesn’t have that fresh flavor.
- Use your favorite variety of oranges such as naval, mandarin, clementines or even blood oranges.
- No lemon juice? Sub it with the same amount of vinegar such as champagne, white wine, white balsamic or apple cider.
- Once refrigerated, the olive oil will harden. Allow the dressing to sit at room temperature for 10-15 minutes before using, then shake until emulsified.
- Store citrus vinaigrette in the refrigerator for up to 2 weeks.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.