Orange Vinaigrette
This orange vinaigrette recipe is fresh, citrusy, and perfectly balanced with olive oil, Dijon mustard, and honey. It's bright, tangy, and a little sweet.
I've made more salad dressings than I can count! They are a lot of fun to craft and a great way to experiment with citrus. This vinaigrette starts with fresh orange juice, whisked together with coarse-ground Dijon mustard for those pretty little specks.
There's a hint of honey to complement the sweetness of the oranges, and a touch of good extra-virgin olive oil to keep this orange vinaigrette nice and healthy.
How to Make Orange Vinaigrette
Gather your ingredients.
You'll need 1-2 large oranges to make ⅓ cup of fresh orange juice.
Whisk in the vinegar, Dijon mustard, garlic, honey, salt, and black pepper until the salt dissolves and the flavors start to meld.
Slowly drizzle in the olive oil while whisking until the vinaigrette looks smooth and slightly creamy.
Can I make it vegan?
Absolutely. Swap the honey for maple syrup or agave.
What other vinegars work?
White wine vinegar makes it softer and fruitier, while sherry vinegar gives a nutty depth.
More Delicious Vinaigrettes
- Mediterranean Lemon Garlic Vinaigrette
- Quick Lemon Vinaigrette
- Blackberry Balsamic Vinaigrette
- Lemon Dill Vinaigrette
Orange Vinaigrette Recipe
A bright and tangy orange vinaigrette made with fresh orange juice, Dijon mustard, and honey. Smooth, citrusy, and perfect for any salad or veggie dish.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: about 1 cup of dressing 1x
- Category: Salad dressing, Vinaigrette
- Method: Whisk or Shake
- Diet: Gluten Free
Ingredients
- ⅓ cup fresh orange juice
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard (I prefer to use coarse-ground. It may also be called spicy brown mustard)
- 1 small clove of garlic, minced
- 1 teaspoon honey
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup olive oil
Instructions
- Juice the oranges, then add the juice to a mixing bowl.
- Whisk in the vinegar, Dijon mustard, garlic, honey, salt, and black pepper until the salt dissolves and the flavors start to meld.
- Slowly drizzle in the olive oil while whisking until the vinaigrette looks smooth and slightly creamy.
- Taste and adjust by adding a little more vinegar for tang or honey for sweetness.
- Transfer to a jar or bottle and shake before serving.
Notes
This vinaigrette keeps for up to 1 week in a sealed mason jar. Give it a good shake before each use.
Nutrition
- Serving Size: 1 cup
- Calories: 715
- Sugar: 12.8 g
- Sodium: 715.4 mg
- Fat: 74.9 g
- Saturated Fat: 10.7 g
- Trans Fat: 0 g
- Carbohydrates: 15.7 g
- Fiber: 0.3 g
- Protein: 0.8 g
- Cholesterol: 0 mg
Recipe developed and written by Ashley Altan for Crave-Worthy.