Citrus Vinaigrette

5 from 1 vote

This bright and zesty Citrus Vinaigrette blends fresh lemon and orange juice with honey, olive oil, and a hint of Dijon for a salad dressing that’s seriously unforgettable!

Prep Time10

Total Time10

Course: Appetizer, Salad, Side Dish

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: citrus vinaigrette

Servings: servings

Author: Chelsea Lords

Cost: $1.12

Equipment

Small blender or small food processor

Ingredients

2 to 3 oranges clementines or 1–2 navels, see note 1
1 large lemon
2-1/2 tablespoons honey see note 2
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/2 cup olive oil

US - Metric

Instructions

Zest and juice oranges to get 2 tsp zest and 4 tbsp juice. Zest and juice the lemon to get 1/2 tsp zest and 2 tbsp juice. Combine all the ingredients (except for the oil) in a small blender 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 (see note 3).

Notes

Note 1: For the best flavor, use freshly squeezed juice from clementines (my favorite!) or navel oranges instead of store-bought, which can alter the sweetness. I love zesting the lemons and oranges with a zester and juicing them with this citrus juicer.

Note 2: 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 cooking spray, then add the honey.

Note 3: 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 Note: Nutrition information is based on a 2-tablespoon serving. The recipe makes 1 cup of dressing.

Storage: Store in the fridge in an airtight container for 3–5 days. Leftover dressing will separate and may even solidify a bit (because olive oil solidifies at cold temperatures). Simply let the dressing stand at room temperature for 15–20 minutes, then shake to recombine.

Nutrition