Liven up any salad with this delightful oil-free orange vinaigrette.
Ask any Floridian and they’ll tell you there’s nothing like fresh-squeezed orange juice straight from the tree. Tangy, bright, and incomparably sweet, with a vibrant, uplifting aroma that puts your mind in instant vacation mode.
Orange juice is so good, it’s a shame it’s typically just thought of as a breakfast drink. Here, with a few simple ingredients, orange juice transforms into the perfect salad dressing. This orange vinaigrette lends a subtle sweetness, freshness, and zippy tang to any salad greens. And it’s oil-free, so you can enjoy it without the added fat that comes with oil-based dressings.
Why you’ll love this recipe
- A refreshing change of pace: Why limit your salad dressings to the same old options? This dressing is an easy way to add a unique new flavor to your greens.
- Super easy: With only 5 minutes of prep, this is an easy dressing to add into your rotation.
- Health benefits: Vitamin C! This vitamin has a host of benefits, including supporting the immune system, protecting cells, and helping maintain skin health.
Ingredients
- Orange juice: Use fresh-squeezed if you can (but strain out the pulp). Store-bought also works (look for “not from concentrate” and “100% orange juice” on the label for the best flavor). If it’s available in your area and your budget allows, Natalie’s is the closest I’ve found to fresh-squeezed flavor.
- Champagne vinegar: Adds mild acidity. If you don’t have champagne vinegar on hand, any mild vinegars (e.g., rice vinegar, white wine vinegar, or red wine vinegar) would likely work well as a substitute.
- Dijon mustard: Enhances the flavor.
- Maple syrup: The small amount used here adds a touch of sweetness.
- Freshly cracked black pepper: Adds a subtle kick.
See recipe card for quantities.
Instructions
- Step 1: Add all the ingredients to a small bowl or mason jar.
- Step 2: Stir well to combine or, if using a mason jar, put on the lid and shake well.
Enjoy immediately on any leafy greens or use it to make Kale Citrus Salad.
Equipment
- Small bowl or mason jar with lid
- Fork or spoon
- Liquid measuring cup
- Measuring spoons
Storage
Orange vinaigrette will keep well in a sealed container in the fridge for up to 1 week.
Orange Vinaigrette
Equipment
- small bowl or mason jar (with lid)
- fork or spoon
- liquid measuring cup
- measuring spoons
Ingredients
- ¼ cup pulp-free orange juice (fresh-squeezed is preferable, but store-bought will work)
- 2 teaspoons champagne vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon maple syrup
- freshly cracked black pepper
Instructions
- Add all ingredients to a small bowl or mason jar.
- Stir well to combine or, if using a mason jar, put on the lid and shake well.
- Enjoy immediately on any leafy greens.
Notes
- Orange vinaigrette will keep well in a sealed container in the fridge for up to 1 week.
