Citrus Vinaigrette

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This sweet and tangy Citrus Vinaigrette is one for the books! We’re combining the juice of lemons and oranges with some honey, olive oil, and a touch of Dijon for an unforgettable homemade salad dressing that everyone will love!

Overhead image of the Citrus Vinaigrette in a jar

Citrus Vinaigrette

This bright, vibrant, and fresh citrus vinaigrette is a dream! It’s so simple but packs a punch of flavor.

It’s tangy, sweet, and the perfect complement to some salad mixed greens, fresh fruit, or even as a veggies topper! 

image of a salad with Citrus Vinaigrette

What Citrus Vinaigrette Is Made Of

Below we’ll break down the ingredients in this dressing, interspersed with specific ingredient tips!

  • Oranges. Purchased orange juice is typically concentrated or has added ingredients that affect the flavor and sweetness of the dressing. Use freshly squeezed juice — either from clementines (our favorite!) or from navel orange(s). The dressing also relies on the orange zest– another reason to make sure to use fresh citrus for this recipe!
  • Lemons. Again, bottled lemon juice doesn’t pack the same flavor as fresh, so be sure to use real lemons. The dressing also calls for lemon zest which brightens the flavor of this vinaigrette even more!
  • Olive oil. The better the olive oil used, the better the flavor of this healthy Citrus Vinaigrette will be. We recommend extra virgin olive oil for this recipe. 
  • Dijon mustard. We love Grey Poupon® Dijon best. Make sure to use Dijon, not yellow mustard. There’s a big flavor difference!
  • Honey. This dressing is balanced, but more on the sweet side. For a less sweet dressing, reduce the honey or add it slowly and to taste.
  • Salt and pepper. No dressing is complete without salt and pepper, and this vinaigrette is no exception. Add to taste preference!

VARIATIONS

Occasionally we’ll make this honey citrus vinaigrette with poppy seeds — about 2 teaspoons. It adds a fun pop of color and a touch of texture.

For a creamy citrus vinaigrette, try out the dressing on this mango salad!

Process shots-- processing all the ingredients except oil in the blender and then drizzling in the oil

How To Make A Citrus Vinaigrette

This vinaigrette is simple to make, especially with a few handy kitchen tools.

  • We love zesting the lemons and oranges with a microplane and then juicing them with this citrus juicer.
  • To help break down the zest and ensure ingredients get emulsified nicely, we process everything in a food processor or blender. 
  • Once everything is blended, slowly drizzle in the oil while still blending until emulsified.

QUICK TIP

When zesting the citrus, zest only the very outside bright orange (or yellow) part of the navel orange (or lemon). Avoid the white pith below the peel which is very bitter and will make the dressing taste sour.

Image of the Citrus Vinaigrette being poured over a salad

STORAGE

How Long Will Citrus Vinaigrette Last?

Stored properly in an airtight container in the fridge, this Citrus Vinaigrette will stay fresh for 3-5 days.

Note: leftover dressing will separate and may even solidify a bit (this is because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15-20 minutes and then vigorously shake to re-combine. Then it’s ready to use again!

Overhead image of a fully dressed salad

QUICK TIP

Honey measuring hack! Who else hates how difficult it is to get honey from the measuring cup to the bowl?! Try this: lightly spritz the measuring cup with nonstick cooking spray and then add the honey. Watch as it glides nicely (and cleanly) in!

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Citrus Vinaigrette

5 from 1 vote
This sweet and tangy Citrus Vinaigrette is one for the books! We're combining the juice of lemons and oranges with some honey, olive oil, and a touch of Dijon for an unforgettable homemade salad dressing that everyone will love!
Print Recipe

Citrus Vinaigrette

5 from 1 vote
This sweet and tangy Citrus Vinaigrette is one for the books! We're combining the juice of lemons and oranges with some honey, olive oil, and a touch of Dijon for an unforgettable homemade salad dressing that everyone will love!
Course Appetizer, Salad, Side Dish
Cuisine American, Healthy, Vegan, Vegetarian
Keyword citrus vinaigrette
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 159kcal
Author Chelsea Lords
Cost $1.12

Ingredients

  • 2-3 oranges clementines or 1-2 navels (2 tsp zest & 4 tbsp juice) -- See Note 1
  • 1 large lemon (1/2 tsp zest & 2 tbsp juice)
  • 2-1/2 tablespoons honey Note 2
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon fine sea salt
  • 1/2 cup extra virgin olive oil

Instructions

  • DRESSING: Combine all of the ingredients (except for the oil) in a small blender jar or small food processor. Blend until all ingredients are well incorporated and the zest has broken down. Slowly drizzle in the olive oil while blending, mixing just until emulsified. Transfer dressing to a jar and store in the fridge until ready to use (Note 3).
  • STORAGE: Store in the fridge until ready to use. In an airtight container in the fridge, this dressing will stay fresh for 3-5 days. Heads up: leftover dressing will separate and may even solidify a bit (this is because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for about 15-20 minutes and then vigorously shake to re-combine. Then it's ready to use again!

Recipe Notes

Note 1: Oranges: Prepared orange juice is typically concentrated or has added ingredients that affect the flavor and sweetness of the dressing. Use freshly squeezed juice — either from clementines (our favorite!) or from navel orange(s). We love zesting the lemons and oranges with a microplane and then juicing them with this citrus juicer.
Note 2: Sweetness: This dressing is balanced, but more on the sweet side. For a less sweet dressing, reduce the honey or add it slowly and to taste. Easy measuring hack: lightly spritz the measuring cup with nonstick cooking spray and then add the honey. Watch as it glides nicely (and cleanly) into the blender!
Note 3: Chilling: If you have time, make the dressing in advance. This dressing improves if it’s made in advance and chilled; the flavors meld together and intensify; plus, it’s just better chilled!
Nutrition information is based on a 2-tablespoon serving. The recipe makes one cup of dressing.

Nutrition Facts

Serving: 1serving | Calories: 159kcal | Carbohydrates: 7g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 160mg | Potassium: 81mg | Fiber: 1g | Sugar: 6g | Vitamin A: 78IU | Vitamin C: 25mg | Calcium: 18mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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