Citrus Vinaigrette Recipe
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This citrus vinaigrette recipe makes a quick and easy homemade dressing that is delicious with so many dishes!
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!
Citrus Vinaigrette Recipe
Ingredients
- 1/4 cup champagne vinegar
- 3/4 cup olive oil
- 3 tablespoons lemon juice
- 3 tablespoons fresh orange juice
- 1 tablespoon honey, optional
- 1/2 teaspoon Stone House Seasoning, or 1/4 teaspoon each salt and pepper and 1/8 teaspoon granulated garlic
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Very delicious! I love the delicate flavor. I will definitely be making this again!
Thanks, Rachel. I’m so glad you like this vinaigrette recipe.
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
That sounds great with your additions, Andy.
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?
Thanks!
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.
I made this last night. Skipped the honey because I didn’t have any on hand, and it was still delicious.
Thanks, Stephanie. I’m glad you liked it. Next time, you really need to try it with the honey!
Made this tonight and everyone loved it! A very easy recipe that dressed my bib salad well – and refreshing for January! Thank you!
Thanks, Dana. So glad everyone loved it.
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!
I’m so excited you and your family enjoy it, Liz! Isn’t it so delicious for summer?! Thanks so much!
just the dressing i was looking for, reconstructing a salad we ate in rhodes. thank you!