Just you wait till you try this vinaigrette; it’s so good you might very well end up licking the plate clean. Or the bowl. Or the jar. And definitely the spoon too.
Serve it over a simple side salad or go all out with the original salad this dressing was made for with our beet salad.
Why Our Recipe
- It’s simply delicious.
- It’s also super simple to make.
Homemade salad dressings are super easy to make. In fact, they are so easy you may not be interested in cluttering up your fridge with store-bought dressings ever again. This is one of our absolute favorites. It’s vibrant and fresh and pairs beautifully with a variety of salads. You can purchase salad dressing shakers, or just grab a mason jar and mix it up right in the jar.
Ingredient Notes
- Orange Zest & Juice: Grab a single fresh orange for this. You’ll want to zest it first, and then juice it. You can even play around with various varieties of oranges like Cara-Cara, blood oranges, or even a tangerine.
- Balsamic Vinegar: Use a good quality balsamic vinegar for the best flavor.
- Olive Oil: With dressings you do taste the flavor so be sure to use a good quality extra virgin olive oi for best results.
- Dijon Mustard: adds just a little bite. Dijon is preferred over yellow mustard for its more complex flavor that isn’t as blunt and sharp as yellow.
- Sugar: For those wanting to replace sugar, honey works great.
Storage Instructions
Homemade vinaigrettes can be stored in an airtight container in the fridge for up to 4 weeks. Simply shake or stir before using.
