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Citrus Vinaigrette

  • 10 m
  • 10 m
Katie Webster
“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.”


    • 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


  • 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.
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