Citrus-Basil Vinaigrette Recipe -
Citrus-Basil Vinaigrette Recipe

Citrus-Basil Vinaigrette

Recipe by  

"This dressing is lovely yellow color, and we use it on a mixed green salad (mixed Romaine and European greens), tossed with small broccoli and cauliflower florets, raisins or sweetened dried cranberries, and shredded Cheddar or crumbled Gorgonzola cheese. The sweet-tart zestiness of the dressing perks up the salad! The yield depends on how much salad dressing you prefer. For us, this recipe makes enough dressing for about 4 large salads."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins

    2 hrs 10 mins


  1. In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2005

My DH and I really liked this dressing! I did make 1 change though - I added 1 tablespoon of vinegar rather than 1 teaspoon. Delicious!

Most Helpful Critical Review
Jun 13, 2005

I thought it was light and refreshing although I thought it was lacking flavor. I thought there was too much oil at first so I added more orange juice. I think it needs something but I'm not sure what. I put this on a mixed green salad with orange segmants and roasted pecans.

Oct 09, 2005

I used this with lettuce, dried cranberry and mandarin orange salad. Made a few changes by omitting basil and had no lemmon zest so used lime zest and splash of lime juice. Very light and tasty. Will be happy to make this easy recipe again!

May 04, 2009

This dressing is wonderful! I doubled the amount of vinegar and instead of basil added some poppy seeds. I served it over mixed greens, thinly sliced red onion, orange segments, and sliced almonds.

Aug 19, 2008

I've made this dressing twice now. The first time I followed the recipe exactly except I cut the ingredients in half as I was only making dressing fro 2 people. I made it again tonight, again following the directions, but replacing the lemon zest and orange juice with red grapefruit. It was really delicious and I'm sure would be good with any combination of citrus you had on hand.

Jul 26, 2007

I've made this numerous times and everyone asks for the recipe and carries on like they have never had good salad dressing before. It's a keeper! I especially like it with spring greens, yellow tomatoes, nuts, grapes, etc. on the salad.

Jul 28, 2008

This dressing is excellent. Doesn't need anything changed. I made it about 4 hours ahead and strained out the basil right before serving. I put it on mixed baby greens, dried cranberries, tangerines, gorgonzola and toasted pecans. Excellent - thank you.

Jun 21, 2010

Too sweet. Too citrusy. Even Hubs, who occasionally likes a dressing with a little sweetness, agreed. Could be very good, lightening up on both the honey and the juices and perhaps even eliminating the zest altogether.


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  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 5.6 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 291 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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