Citrus Vinaigrette

This light and refreshing Citrus Vinaigrette will be a perfect salad dressing recipe to brighten up your summer salad! Made with just simple ingredients, like olive oil, white wine vinegar, Dijon mustard, lemon and orange, it has a perfect balance of tangy and sweet!

I am a big fan of making salad dressing at home using simple fresh ingredients. Though it might be more convenient to buy from a local store, it never tastes the same as a homemade vinaigrette.

Another reason is if you look at the ingredient’s labels of store-bought dressings, you will see a lot of added ingredients that shouldn’t be there, like sugar, preservatives, and many others. When you make it at home, you can control the ingredients and overall quality.

I love adding this Citrus Vinaigrette  to my Roasted Beet Salad, Farro Salad, and Sweet Potato Quinoa Salad.

What is Vinaigrette?

The word “Vinaigrette” came from a French word “vinaigre”, which means “vinegar”.

According to history, this term was first mentioned by John Evely in his book about salads, “Acetaria”, in 1699. However, it wasn’t really used until the end of the 19^th century and became more popular as “French dressing”.

Originally, vinaigrette is a mix of oil, acidic ingredients, like vinegar or lemon juice, and some herbs or spices. Usually it is used as a salad dressing or a marinade.

What is the difference between Vinaigrette and Dressing? 

Despite the fact that we usually call all salad dressings a “Dressing”, there is a slight difference between them.

Vinaigrette is a type of dressing that is made with oil and vinegar and has a light runny texture.

Dressing usually has more creamy texture and is based on mayonnaise, yogurt, vinegar and some other ingredients.

How to make Citrus Vinaigrette

This Citrus Vinaigrette is similar to my Lemon Vinaigrette and will take you no more than 5-7 minutes to make and all you need is just a few basic ingredients:

• Extra-Virgin Olive Oil
• White Wine Vinegar
• Dijon Mustard
• Lemon
• Orange
• Garlic
• Freshly Cracked Black Pepper

Put all the ingredients in a mason jar, close the lid and shake it up to mix everything together.

Tips for best results

1. It is very important to use good quality Extra-Virgin Olive Oil. If you use a cheaper one, it might have a bitter aftertaste. To fix it, you can try to add more orange juice and maple syrup.
2. Also, if your olive oil is not the best quality and your vinaigrette is too oily, try adding more orange juice.
3. We all have different tastes. So, after you make this vinaigrette, taste it. You can adjust the flavors and the acidity by adding more white vinegar or Dijon mustard.

How long does it keep fresh?

You can refrigerate it in a closed jar for up to a week.

Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!

Print Recipe

5 from 8 votes

Citrus Vinaigrette

This light and refreshing Citrus Vinaigrette will be a perfect salad dressing recipe to brighten up your summer salad! Made with just simple ingredients, like olive oil, white wine vinegar, Dijon mustard, lemon and orange, it has a perfect balance of tangy and sweet!

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Salad

Cuisine: American

Servings: 10 people

Calories: 111kcal

Author: Veronika's Kitchen

Ingredients

• 1/2 cup Extra-Virgin Olive Oil1/2 cup Extra-Virgin Olive Oil
• 1 tablespoon White Wine Vinegar1 tablespoon White Wine Vinegar
• 1 teaspoon Dijon mustard1 teaspoon Dijon mustard
• lemon zest from 1 lemonlemon zest from 1 lemon
• lemon juice from 1/2 lemonlemon juice from 1/2 lemon
• orange zest from 1 orangeorange zest from 1 orange
• orange juice from 1/2 orangeorange juice from 1/2 orange
• 1 clove garlic minced1 clove garlic minced
• 1 tablespoon maple syrup1 tablespoon maple syrup
• 1/4 teaspoon freshly cracked black pepper1/4 teaspoon freshly cracked black pepper

Instructions

• Put all the ingredients in a mason jar, close the lid and shake it up to mix everything together.

Notes

1. It is very important to use good quality Extra-Virgin Olive Oil. If you use a cheaper one, it might have a bitter aftertaste. To fix it, you can try to add more orange juice and maple syrup.
2. Also, if your olive oil is not the best quality and your vinaigrette is too oily, try adding more orange juice.
3. We all have different tastes. So, after you make this vinaigrette, taste it. You can adjust the flavors and the acidity by adding more white vinegar or Dijon mustard.
4. You can refrigerate it in a closed jar for up to a week.

Nutrition

Serving: 1g | Calories: 111kcal | Carbohydrates: 3.5g | Protein: 0.2g | Fat: 11.3g | Saturated Fat: 1.6g | Sodium: 0.6mg | Fiber: 0.1g | Sugar: 2.6g

Tried this recipe?If you make this recipe, I'd love to see pictures of your creation on Instagram! Tag me @VeronikasKitchen!