Orange Vinaigrette Recipe
User Reviews
5
Orange Vinaigrette Recipe
Description
The Orange Vinaigrette Recipe starts by zesting a medium orange carefully to avoid the bitter white pith, then juicing the orange to yield 2 to 3 tablespoons of fresh juice. These form the citrus base of the dressing. Apple cider vinegar adds acidity, while honey balances with sweetness. Minced garlic provides a mild pungency, and extra virgin olive oil brings body and richness. Salt and ground black pepper season the dressing.
All ingredients are combined in a jar and whisked or shaken until well mixed, ensuring the honey dissolves fully. This produces a dressing with a bright orange flavor and a hint of sharpness from vinegar and garlic.
The vinaigrette complements salad greens and can be used immediately or stored in the refrigerator for up to five days in an airtight container. It is versatile for fresh, light salads where a sweet and tangy citrus dressing suits the ingredients.
The updated recipe includes black pepper for seasoning. Nutrition information estimates about two tablespoons per serving.
Ingredients
- 1 medium-sized orange (juice + zest needed)
- 2 tablespoons apple cider vinegar raw
- 2 tablespoons honey , or stevia to taste
- 1 clove garlic , minced
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt fine sea salt
- ¼ teaspoon black pepper ground
Instructions
- Use a microplane, or grater, to zest the orange, grating only the orange rind and not the white pith, which can be bitter. Once the zest has been removed, slice the orange in half and juice it using a citrus press or reamer. You'll get 2 to 3 tablespoons of juice from a medium-sized orange.
- Combine the fresh orange juice, orange zest, apple cider vinegar, honey garlic, olive oil, salt, and pepper in a small glass jar with a lid. Whisk well until the honey dissolves. Alternatively, you can secure the lid and shake well.
- Serve the dressing right away over your favorite salad greens. Leftover dressing can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Use only the orange zest, avoiding the white pith to prevent bitterness in the vinaigrette.
- Shake or whisk vigorously to fully dissolve honey for an even consistency.
- Store dressing in an airtight container in the fridge for up to 5 days.
- The recipe yields about 1/2 cup of dressing, with nutrition estimated per 2-tablespoon serving.
- Black pepper addition was updated in 2024 to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 0.4g | 1% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 146mg | 6% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 18mg | 20% |
| Calcium | 16mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
