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This citrus vinaigrette recipe makes a quick and easy homemade dressing that is delicious with so many dishes! 

Citrus Vinaigrette Recipe from

I love making my own dressings. There’s just nothing like being in the mood for a certain flavor or texture of a dressing and being able to whip it up in just a few minutes for your family. It is also wonderful to know every single ingredient that goes into it and be able to customize it to my family’s tastes and needs.

Take this citrus vinaigrette for instance. I love to make it for salads and other dishes that need a little brightening or a “zing” as my Mama likes to call it.

It is absolutely delicious with avocado-based salads or even more earthy flavors like asparagus or beets and definitely helps to tone down the peppery flavor of arugula. It is also fabulous with grilled chicken, as well as fish and seafood.

In other words, I am drizzling this vinaigrette on everything lately! 

For my citrus vinaigrette, I add just a touch of honey to the dressing to sweeten it and balance the acidity of all the citrus and the vinegar. But, you can omit this if you prefer.

Here’s my Citrus Vinaigrette Recipe. I hope you love it!

4.86 from 7 votes

Citrus Vinaigrette Recipe

Sauces 10 mins

Prep Time 10 mins
Servings 8
Course Dressing
Cuisine American
Author Robyn Stone | Add a Pinch
This citrus vinaigrette recipe makes a quick and easy homemade dressing that is delicious with so many dishes!


  • 1/4 cup champagne vinegar
  • 3/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons fresh orange juice
  • 1 tablespoon honey optional
  • 1/2 teaspoon Stone House Seasoning or ¼ teaspoon each salt and pepper and ⅛ teaspoon granulated garlic


  • Whisk together all ingredients until well-combined and emulsified. Alternately, you may add all ingredients to a jar with a tight-fitting lid and shake vigorously until emulsified.


Vinaigrette should be stored in the refrigerator. It will need to be shaken again prior to serving to combine. If you’d prefer to make this dressing with a longer storage term, omit the garlic and black pepper from the recipe.
Makes 1 cup. 
Nutrition information for serving of 2 tablespoons. 

Nutritional Information

Calories: 193kcal | Carbohydrates: 3g | Protein: 1g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 147mg | Potassium: 23mg | Fiber: 1g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 1mg

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Robyn xo

Simple Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review


  1. 5 stars
    I use 1/2 tsp garlic powder, 2 tsp organic sugar and plenty of fresh ground pepper – all else the same.  It easily lasts for two weeks in the fridge, is delicious every time and is a staple in our home.
    Thank you so much for sharing this Robyn!

    1. I’m so excited you and your family enjoy it, Liz! Isn’t it so delicious for summer?! Thanks so much!

  2. 5 stars
    Made this tonight and everyone loved it! A very easy recipe that dressed my bib salad well – and refreshing for January! Thank you!

  3. 5 stars
    I made this last night. Skipped the honey because I didn’t have any on hand, and it was still delicious.

    1. Thanks, Stephanie. I’m glad you liked it. Next time, you really need to try it with the honey!

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