This post may contain affiliate links. Please read my disclosure policy.

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

Citrus Vinaigrette Recipe from
Sign up for email updates
Get Free Recipes to Your Inbox Enter your email to get the latest recipes, how-to’s in our weekly newsletter.

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!

4.89 from 9 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

Shout Out

Did you make this recipe?

Mention @addapinch or tag #addapinch!

Share it with the world!

Robyn xo

Simple Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. 5 stars
    Thanks Robyn. we eat A lot of fish and chicken and this vinaigrette will really br good with both.Thank you for all of the recipes. God bless.

  2. Hi Robyn, could you check and make sure the amount of champagne vinegar and oil are correct? I made this dressing tonight and the vinegar was way too strong, overpowering all the other flavors. Could the vinegar and oil amounts be reversed?

    1. Thank you so much for letting me know, Carol. I apologize that they were indeed reversed!

  3. 5 stars
    Can I substitute the champagne vinegar for another type? I’m from FL – Tampa and cant find it on the shelf.
    The rest of the ingredients are things I keep here in my kitchen.


  4. Very light and tasty! I didn’t have champagne vinegar so I used apple cider vinegar and organic sugar instead of honey. Tasted great!

  5. 4 stars
    Loved it, and it was so easy!  Just whipped this up for a salad and a drizzle over Chilean Sea Bass. Yummy!  Thanks so much!  

    1. I’m so glad you loved it, Paula. I bet it was delicious on your Sea Bass. That sounds perfect! xo

    1. Hi Sherrie,
      Champagne vinegar is very mild, so I would suggest a white wine vinegar or a rice vinegar in place of the champagne if you are unable to find it.

  6. 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!

  7. 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!

  8. 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!

  9. Hi Robyn, looking forward to making this! 2 questions. What type of olive oil do you use, extra virgin? Light? And if I replace the granulated garlic with garlic powder is it safe to keep a larger batch in the fridge?

    1. Londa, I use extra-virgin olive oil. The vinaigrette with the garlic powder should be good in the refrigerator about 3 to 4 days. Hope you enjoy.

  10. 5 stars
    I wanted to make an avocado, Cilantro, lime vinaigrette dressing but couldn’t find one that looked appealing. I used yours and added cilantro and 1 small avocado. Blended it all in a Ninja blender. It was very good. Thanks