Citrus Vinaigrette Dressing

Note- I try to not use brand names unless I believe a certain brand is integral to the flavor that I am looking to achieve.  I am in no way affiliated with O Olive Oil brand, but I love their products and use them often.  They age their vinegars in casks, which give them a nice rounded flavor as opposed to the sharpness of most vinegars.

This is one of my favorite dressings, and I use it often on salads, vegetables and even watermelon.  It is also wonderful as a marinade for chicken or shrimp.  As it is citrus based, only marinade fish or shrimp for 10-15 minutes, or the acids will begin to turn your seafood into ceviche.   Use it as a light glaze when grilling chicken or seafood as well.  Simply brush it on in the last few minutes of cooking for a wonderfully fresh flavor.

Another great use is as a dipping sauce.  When you are looking for something lighter and fresh, this is a wonderful substitute for ranch dressing, or some mayo based sauce.

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Citrus Vinaigrette Dressing

  • Total Time: 2 minutes
  • Yield: 1 cups 1x


  • 1/4 cup O brand Orange Blossom Champagne Vinegar
  • 1/4 cup Orange Juice
  • 1 tbs minced shallots (optional)
  • 1/4 cup honey
  • 1 TBS dijon mustard
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper (fresh ground)
  • 1/4 cup canola oil
  • 1/4 cup olive oil


  1. in a bowl, add the canola oil and olive oil. Set aside
  2. In a small bowl, add all other ingredients and whisk to incorporate
  3. While whisking briskly, drizzle in the olive oil blend to form an emulsion.
  • Prep Time: 2 minutes