Tangy Orange Citrus Dressing

Looking for a light summer-y vinaigrette salad dressing? This Tangy Orange Citrus Dressing if going to quickly become your go-to!

Tangy Orange Citrus Dressing

I feel like I’ve been on a kick making my own salad dressing lately. It’s so fun to combine delicious flavours and create a new one! It’s been fun trying to find ways to make my salads much more exciting. This Tangy Orange Citrus Dressing is so easy and simple to make – pretty much everything was already in the fridge! After your first batch, you’re definitely going to want to put this on everything!

What You’ll Need to Make This Tangy Orange Citrus Dressing

• olive oil
• orange juice
• lemon juice
• lemon zest
• shallots
• honey
• pinch of salt

In this tangy vinaigrette salad dressing, the honey acts as the emulsifier. Usually I use dijon mustard to keep the dressing together but honey works here as well. Over time, the dressing may separate in the fridge but if you give it a couple of shakes, it’ll be back to normal!

How To Make and Store This Super Easy Citrus Dressing 

• Mince/dice up your shallot. (Or leave them in large pieces if you wish. It’s up to you!)
• Put all your ingredients into a mason jar, put the lid on, and shake shake shake! (Or whisk it all together in a bowl)
• Store in an airtight container in the fridge for up to a week. Use a weck jar or mason jar to keep out moisture.

Delicious ways to use this Tangy Orange Citrus Salad Dressing 

• salad 
• coat chickpeas then roast them in the vinaigrette
• flavour plain chicken meal preps
• toss with a cold pasta 
• drizzle it onto some vegetables before roasting
• drizzle it on top of some grilled meat near the end of cooking
• add this alongside your veggie dip in your veggie platter  

Tangy Orange Citrus Dressing

Looking for a light summer-y vinaigrette salad dressing? This Tangy Orange Citrus Dressing if going to quickly become your go-to!

5 from 1 vote

Print Rate

Prep Time: 5 mins

Total Time: 5 mins

Servings: 4 servings

Ingredients

• 3 tbsp olive oil
• 4-5 tbsp orange juice
• 3-4 tbsp lemon juice
• 1 tsp lemon zest
• 1 shallot, minced
• 1-2 tsp honey
• pinch of salt

Instructions

• Mince/dice up your shallot. (Or leave them in large pieces if you wish. It’s up to you!)
• Put all your ingredients into a mason jar, put the lid on, and shake shake shake! (Or whisk it all together in a bowl)
• Store in an airtight container in the fridge for up to a week. Use a weck jar or mason jar to keep out moisture.

Notes

You may like it a bit more or less tangy than I do so I shared a range for the dressing because you can taste as you go and add more of each ingredient to your liking. 

This recipe produces around 3/4 cup of dressing. A little goes a long way and this can dress up to 4 servings of salad.

Tried this recipe?Did you make this recipe? I'm always so happy to hear about it! I'd love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I'd really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Serving: 4servings | Calories: 113kcal | Carbohydrates: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 66mg | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 14mg | Iron: 0.1mg

Authour: Carmy

Course: Salad, Sauce

Cuisine: Meal Prep

Other Salad Dressings You May Like!

• Homemade Creamy Roasted Garlic Dressing
• Lemon Basil Vinaigrette

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