Orange Vinaigrette Salad Dressing
This salad dressing is perfect over any tossed salad and would be really special paired with chicken or tossed in a chicken or shrimp salad with leafy greens and tomatoes.
Servings: 6
Calories: 100kcal
Ingredients
- 1 orange, zested and juiced
- 1 Tbsp balsamic vinegar
- 2 tsps honey
- 1 clove garlic minced
- ½ tsp salt
- ¼ tsp freshly ground pepper
- ¼ cup extra virgin olive oil
- 1 Tbsp fresh basil or mint finely chopped, optional
Instructions
- In a small bowl, whisk together orange juice, zest, balsamic vinegar, honey, garlic, salt, and pepper.1 orange,, 1 Tbsp balsamic vinegar, 2 tsps honey, 1 clove garlic, ½ tsp salt, ¼ tsp freshly ground pepper
- While whisking, slowly drizzle in olive oil until fully combined.¼ cup extra virgin olive oil
- Stir in fresh herbs if using.1 Tbsp fresh basil or mint
- Serve immediately or refrigerate for up to 1 week. Shake before using.
Notes
- Use fresh orange juice. Bottled juice won’t give the same bright, fresh flavor.
- Zest first, then juice. It’s much easier to zest the orange before cutting it.
- Whisk while adding oil. Slowly adding the olive oil helps the dressing emulsify and stay combined longer.
- Adjust to taste. Add a little more honey for sweetness or extra vinegar for tang, depending on your preference.
- Let it sit for a few minutes. The flavors mellow and blend together even more after resting briefly.
- Great with fruit-forward salads. This dressing pairs especially well with salads that include berries, avocado, or nuts.
Nutrition
Calories: 100kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 195mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 67IU | Vitamin C: 12mg | Calcium: 12mg | Iron: 0.1mg