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!
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!
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!
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.
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 might get thick or separate because of the olive oil. Just leave it out at room temperature for 15-20 minutes and shake it well to mix it again before using.
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!
More Dressing Recipes
- Balsamic Vinaigrette our favorite — well-rounded flavors!
- Lemon Vinaigrette with Italian-inspired herbs
- Raspberry Vinaigrette Salad with a mixed greens and berries salad
- Cherry Balsamic Salad Dressing with mixed greens, pear, and grape salad
- Strawberry Balsamic Vinaigrette using real strawberries
Citrus Vinaigrette
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As your sister I have to say this vinaigrette is AMAZING!! i’ll eat any salad as long as it’s drenched in this haha
Haha! So glad you enjoyed it 🙂