Orange Vinaigrette

Orange Vinaigrette

Bright citrus juice and tangy vinegar whisk together into a light, fresh salad dressing.

Total 10 min Makes 16 oz Calories 124/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This vinaigrette balances fresh orange juice and zest with rice vinegar and a touch of honey for a bright, tangy dressing. A slow drizzle of olive oil while whisking creates a silky emulsion that clings well to greens, roasted vegetables, or grain salads.

Ingredients

  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest
  • 3 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 2/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a medium bowl, whisk together the orange juice, orange zest, rice vinegar, honey, Dijon mustard, and minced garlic until combined.

  2. While whisking constantly, slowly drizzle in the olive oil in a thin stream until the dressing is emulsified and slightly thickened.

  3. Whisk in the salt and black pepper, then taste and adjust seasoning as needed.

  4. Transfer the vinaigrette to a jar or airtight container and refrigerate until ready to use, shaking well before serving.

Rate this recipe

★ 4.1 (1)

Orange Vinaigrette

This vinaigrette balances fresh orange juice and zest with rice vinegar and a touch of honey for a bright, tangy dressing. A slow drizzle of olive oil while whisking creates a silky emulsion that clings well to greens, roasted vegetables, or grain salads.

10 min 16 oz 124 cal

Ingredients

  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest
  • 3 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 2/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    In a medium bowl, whisk together the orange juice, orange zest, rice vinegar, honey, Dijon mustard, and minced garlic until combined.

  2. 2

    While whisking constantly, slowly drizzle in the olive oil in a thin stream until the dressing is emulsified and slightly thickened.

  3. 3

    Whisk in the salt and black pepper, then taste and adjust seasoning as needed.

  4. 4

    Transfer the vinaigrette to a jar or airtight container and refrigerate until ready to use, shaking well before serving.