Citrus Salad Dressing
This citrus vinaigrette uses real orange segments for a naturally emulsified, silky dressing that won’t separate. A chef-tested method that balances acidity, sweetness, and oil perfectly every time.
Ingredients
- ½ orange peeled and segmented
- 2 tablespoons chopped shallot from about 1/2 small shallot
- ¼ cup extra virgin olive oil
- ¼ cup vegetable oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons honey
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Place all ingredients in blender and blend until completely smooth. Taste and adjust. Add more honey for sweetness or more lemon juice for brightness if needed.
- Use immediately, or cover and refrigerate up to 1 week. Before using, let stand at room temperature for about 20 minutes, then shake well or whisk before serving.
Serving: 2tablespoons, Calories: 85kcal, Carbohydrates: 1g, Protein: 0.1g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Sodium: 49mg, Potassium: 18mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 13IU, Vitamin C: 4mg, Calcium: 3mg, Iron: 0.1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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