Citrus Vinaigrette

Citrus Vinaigrette

0 Reviews
From:, February 2018

This versatile citrus salad dressing gets a touch of natural sweetness from orange juice, which balances the acidity of the lemon juice. Use it in coleslaw for a mayo-free dressing, or drizzle it over winter greens with dried fruit and nuts.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • ½ small shallot, quartered
  • 1 teaspoon orange zest
  • ¼ cup orange juice, preferably freshly squeezed
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ cup extra-virgin olive oil
  • ¼ cup organic canola oil or avocado oil


  • Prep

  • Ready In

  1. Combine shallot, orange zest, orange juice, lemon juice, mustard, salt and pepper in a blender or mini food processor. (Alternatively, combine in a jar and use an immersion blender.) Add olive oil and canola (or avocado) oil; blend until smooth.
  • To make ahead: Refrigerate dressing for up to 5 days.

Nutrition information

  • Serving size: 2 Tbsp.
  • Per serving: 131 calories; 14 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 4 mcg folate; 0 cholesterol; 1 g sugars; 0 g added sugars; 17 IU vitamin A; 6 mg vitamin C; 3 mg calcium; 0 mg iron; 162 mg sodium; 26 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 fat

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