Name: Citrus Vinaigrette
Yield: 8

This Citrus Vinaigrette Recipe is one you’ll make on repeat. Fresh lemon and orange juice mixed with honey, olive oil, and a little Dijon come together for a satisfying dressing!

author’s note

The Citrus Vinaigrette Recipe I’m Putting On Everything!

I’ve been on a big citrus salad kick this winter. It has basically been my hyperfixation meal, and I kept thinking, “I really need to share this dressing,” especially for anyone looking for a good citrus vinaigrette. But as I kept testing it, I ended up making a whole new salad that I’m now equally obsessed with, and I tweaked the dressing a bit so it works on pretty much everything.

This dressing is so good. It’s bright, fresh, and honestly tastes amazing on anything. I’ve used it on fruit salads, chicken salads, quinoa bowls, roasted veggies, and even for holiday spreads. It’s the easiest way to make any salad taste special.

Process shots-- processing all the ingredients except oil in the blender and then drizzling in the oil

Citrus Vinaigrette Recipe Ingredients:

Ingredient	Tips or Swaps
Oranges	Use freshly squeezed juice, not bottled. Clementines give the sweetest flavor, while navels add a little more tang.
Lemon	Fresh lemon juice and zest make the dressing taste bright and fresh. Avoid bottled lemon juice.
Honey	Sweetens and balances the citrus. Add slowly and adjust to your preference. Maple syrup works for a vegan swap.
Dijon Mustard	Must be Dijon, not yellow mustard. Grey Poupon gives the best flavor.
Olive Oil	Use extra virgin olive oil. Higher-quality oil makes a noticeable difference.
Salt & Pepper	Start small and adjust once the dressing chills.

Quick Tip

Hate when honey sticks to the measuring cup? Lightly spritz the cup with nonstick spray first, then add the honey. It’ll glide right out!

How To Make This Citrus Vinaigrette Recipe

This vinaigrette is simple to make, especially with a few handy kitchen tools.

It is satisfying to zesting the lemons and oranges with a microplane and then juicing them with this citrus juicer.
To help break down the zest and ensure ingredients get emulsified nicely, I process everything in a food processor or blender.
Once everything is blended, slowly drizzle in the oil while still blending until emulsified.

Storage

Stored in an airtight container in the fridge, this Citrus Vinaigrette recipe will stay fresh for 3 to 5 days.
Leftover dressing might thicken or separate because of the olive oil. Let it sit at room temp for 15 to 20 minutes, then shake well to bring it back together before using.