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Citrus Vinaigrette

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


  • 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


  • 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!


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.


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