Forget store bought salad dressing. This homemade Citrus Salad Dressing recipe takes just 5 minutes and will be healthier, fresher and more delicious.
I don’t buy salad dressing. I MAKE salad dressing. It’s one of the very easiest ways to feel like a chef at home, with very little effort on your part. Homemade salad dressings like miso dressing and maple-tahini dressing are almost always healthier than store bought, as you control what goes into them. And they are 100% ALWAYS more fresh and delicious.
I’m actually surprised that I haven’t already shared my basic recipe for a citrus vinaigrette salad dressing until now. It’s one that I’ve been making for years. And since I told you that 2020 was going to be all about sharing well-loved dishes without fussy ingredients, here we are.
This Citrus Salad Dressing uses an entire orange!
My very favorite thing about this dressing is that it uses an entire orange (well, except the peel). That’s right – just peel an orange, pull it into segments (as best you can) and throw it in the blender with the rest of the ingredients. Kind of fun, right?
The ingredients for Citrus Salad Dressing recipe are easy to find at your store:
- lemon (use any extra lemon juice for a lemon smoothie!)
- olive oil
- white wine vinegar
- salt and pepper
Can I make a smaller batch?
Absolutely. I wrote the recipe below to include one whole orange, because that just seemed easiest. That means that this recipe makes 1-1/2 cups of dressing. If you consider a serving of salad dressing to be the standard 2 tablespoons, that means this recipe is 12 servings. Not going to lie, sometimes I want more than 2 tablespoons of this delicious dressing on my salad, though!
Now, this dressing can be kept in the fridge for up to one week. And my family eats a side salad MOST nights for dinner, so I tend to make the whole batch and use it throughout the week. I’ll also use this dressing on top of seared chilean sea bass or roasted vegetables. It’s so multi-purpose!
However, if you’d prefer to make a smaller batch of this citrus vinaigrette salad dressing, feel free use a half of an orange and cut all of the other ingredient amounts in half, as well. You will end up with 3/4 cup of dressing (6 servings).
How to make citrus salad dressing vegan:
Great question! Use agave instead of honey, and it’s vegan!
What kind of salad should I make?
I’ve found that this dressing is a great pairing for almost any salad you can dream up (or even to dress Air Fryer Brussels Sprouts), but my very favorite one would include:
- arugula and/or spinach
- blood oranges
- goat cheese
- 1 one orange, peeled and segmented
- 1/2 shallot, peeled and roughly chopped
- 1 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Place all ingredients in blender and blend until smooth. Dressing can be covered and kept in refrigerator up to one week. Allow to stand at room temperature for 20 minutes, and shake well or whisk before serving.
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Serving Size:2 tablespoons
Amount Per Serving: Calories: 21Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 171mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
More homemade salad dressings:
- Lemon Tahini Dressing – made with just a few pantry ingredients.
- LaCroix Salad Dressing – yeah, I turned everybody’s fav sparkling water into a salad dressing!
- Warm Bacon Dressing – so good with watermelon and avocado.
- Curry Yogurt Dressing – great for a hearty dinner salad.
- Avocado-Basil Dressing – another one that works well with a citrus salad.
- Creamy Lemon Feta Dressing – yummy with arugula and berries!
- Creamy Cilantro Lime Dressing from Two Peas & Their Pod
- Poppy Seed Dressing from Rachel Cooks