Orange Citrus Vinaigrette

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Orange Citrus Vinaigrette recipe by Barefeet In The Kitchen

A few weeks ago, I asked on Facebook what kinds of recipes you would like to see. Several people requested a citrus vinaigrette; specifically, an orange one. I’m the first to admit that I have a whole lot of salad dressing recipes.

Once I discovered how easy it is to make my own, I haven’t purchased a store-bought dressing in years now. I’ve been hooked on this White Balsamic for a while now and between that and our Homemade Ranch, I haven’t made many others over the past few months.

I’m thanking the facebook crowd today for the inspiration, because I love this new dressing! Slightly sweet from the orange and still tangy from the vinegar and lemon, this dressing is a keeper. I’ll be posting a fun new summer salad to go with it tomorrow.

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Orange Citrus Vinaigrette

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Servings: 10 (1) ounce servings

Ingredients 

  • 1 small shallot about 2 teaspoons minced
  • juice of 1 medium lemon about 2 1/2 tablespoons
  • juice of 1 medium orange about 5 tablespoons
  • 3/4 cup olive oil
  • 1/4 cup golden balsamic vinegar champagne or white wine vinegar will work also
  • 1 tablespoon white sugar
  • 1/2 - 3/4 teaspoon kosher salt adjust to taste
  • 1/4 - 1/2 teaspoon freshly ground black pepper adjust to taste

Instructions

  • Combine all ingredients in a jar and shake to combine. Store in the refrigerator for up to two weeks. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Sue/the view from great island says

    That's so funny because I just made an orange vinaigrette last night! I wanted to make it with poppy seeds, but I was all out. The lemon really helps, otherwise I found it too sweet. I like that you added shallots to yours. Happy Fourth!

  2. Chris says

    I would love this but for some reason, Alexis and Trevor both dislike orange in food flavor profiles. It drives me nuts because I love it. I made a citrus on the other day using hot bacon fat as half of the oil component and lemon juice as the acid. I had agave nectar, dijon mustard, and herbs. Sounds weird but it really worked.

    • Mary says

      This works fine with traditional balsamic vinegar. The dressing will simply be a darker color and the balsamic flavor is slightly stronger.