Orange Vinaigrette

This sweet and tangy orange dressing sings with fresh citrus juice, balsamic vinegar, and a hint of ginger. It's a great compliment to fruity salads, grain bowls, and even chicken and salmon!

No ratings yet

Print Pin

Prep Time: 5

Total Time: 5

Servings: 8

Calories: 72kcal

Ingredients

½ navel orange (juice and zest)
¼ cup olive oil
3 Tablespoons balsamic vinegar
1 teaspoon honey
1 teaspoon minced ginger
½ teaspoon Kosher salt (plus more to taste)

Instructions

Add the orange juice and zest, olive oil, vinegar, honey, ginger and salt to a jar with a tight fitting lid. Seal and shake vigorously until the oil and vinegar are well combined. Taste, and add salt as needed. Alternatively, place all the ingredients in a measuring cup and whisk until well combined.
Use the vinaigrette right away, or store it in the fridge for up to 2 weeks. Allow the dressing to come to room temperature before shaking and serving.

Notes

White wine vinegar and apple cider vinegar are both good substitutes for the balsamic, but you might need to increase the honey a bit.
Substitute maple syrup or granulated sugar for the honey, if desired.

Equipment

Pint Size Mason Jars - optional

Course Condiments & Sauces

Cuisine American

Keyword orange dressing, orange vinaigrette

Nutrition