This delightful citrus vinaigrette will make any salad sing. A burst of tartness from orange juice and the subtle sweetness of the honey is the perfect marriage of flavors to complement any salad, from simple greens to more complex combinations.
You don’t need much time or many ingredients to make a vinaigrette, and this citrus salad dressing is no exception. Our recipe doesn’t even need a whisk—just a jar with a tight lid. Simply shake these tasty ingredients until they’re well blended, and you can store the extra citrus dressing in the same jar. This smooth, velvety and balanced vinaigrette is one of the best homemade salad dressing recipes you’ll use time after time.
Ingredients for Citrus Vinaigrette
- Orange juice: This is the star of the show, and it brings all the refreshing citrus flavors to this salad dressing. If you’re juicing it yourself, you only need about 1 ounce to get the juice needed. I try to use fresh-squeezed orange juice when I can (and the zest!), but any of our best orange juice picks will do the trick.
- Red wine vinegar: Vinegar adds acid and a depth of flavor to this (and all) salad dressings. If you don’t have any on hand, we have some suggestions for red wine vinegar substitutes.
- Honey: Its rich sweetness balances the brightness of the juice. Honey also acts as an emulsifier, helping the oils and vinegar stay combined longer. (Did you know that honey doesn’t expire?)
- Dijon mustard: Another emulsifier ingredient, Dijon also packs a punch of tart flavor and a little kick of spice. You can use a smooth or grainy Dijon. Here’s our Dijon mustard recipe, if you want to make your own.
- Olive oil: This is where we get the luxurious texture of our citrus dressing. Extra virgin olive oil has subtle flavors, but I like to use my fancy cold-press Italian olive oil, which adds layers of earthy, buttery notes to vinaigrettes. Explore all the top olive oil brands and find your favorite.
Directions
Step 1: Blend the dressing
Place the orange juice, red wine vinegar, honey, Dijon mustard and olive oil in a jar with a tight-fitting lid; shake well.
Editor’s Tip: Add the olive oil a little at a time, and the vinaigrette will stay combined longer.
Step 2: Dress the salad
Use right away or chill until serving. Just before serving, shake the dressing and drizzle over the salad.
Citrus Vinaigrette Recipe Variations
- Adjust the sweetness: You can adjust the mustard and honey in this vinaigrette recipe to your taste, or use less vinegar and more juice for extra sweetness. You can also try maple syrup instead of some or all the honey.
- Throw in some fresh herbs: You can add fresh chopped thyme, parsley, chervil or tarragon for added freshness.
- Add some shallot: Perk up this citrus dressing with finely diced shallot.
- Try a little seasoning: A pinch of flaky sea salt and a few grinds of fresh black pepper add a bit more depth to this dressing.
How to Store Citrus Vinaigrette
We recommend mixing and storing the vinaigrette in a glass jar with a tightly fitted lid. It will keep in the refrigerator for up to two weeks. If the vinaigrette separates during storage, give the covered jar a good shake before using.
Citrus Vinaigrette Tips
How do you use citrus vinaigrette?
This citrus vinaigrette salad dressing is fantastic for any season and occasion. Its bright, refreshing flavor makes it ideal for spring salad recipes and summer green salads, while its versatility means it can also add a burst of flavor to heartier fall and winter salads. Serve it alongside a simple green salad for a light and refreshing weeknight meal, or use it to dress up a more elaborate salad for a dinner party or holiday gathering. Looking for ideas? These side salad recipes will inspire you in no time.
What are some common mistakes to avoid when making vinaigrette?
One of the most important rules when making a vinaigrette is sticking to the proper 3-to-1 ratio of oil to acid. Too much acid can make the dressing bitter, and too much oil will wilt your salad. Another common mistake to avoid is not blending the ingredients enough. Don’t skip the emulsifier—mustard and honey are the glue that keeps the oil and vinegar together. Taste your vinaigrette before serving so you can adjust the ingredients if needed. And watch out for substitutions: While some oils can be used instead of olive oil, others, like coconut oil, cannot.
