Recipe by MCRAIB
"Tangy and sweet vinaigrette tastes wonderful over fresh greens, tomatoes, or avocados."
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extra virgin olive oil
My husband and I recently started eating healthier, and that included eating more salads and with vinaigrettes rather than commercial salad dressings which can contain lots of saturated fat and sodium. That being said, this is a pretty good recipe. It is quite tart though, so I added a couple tablespoons of honey and that seemed to do the trick and was a nice compliment with the mustard and orange. It is also quite a large recipe, so you may want to cut it in half if you don't plan to use it all week. All in all, I'm glad I found this recipe and plan to continue to use it in the future.
I love balsamic vinegar and I love the flavor of orange, however this vinaigrette was a complete was of ingredients. The balsamic overpowered the orange flavor and the mustard came through - but not in a good way. I tried to save it with some sugar, a bit of salt and some orange juice...
Use White Balsamic Vinegar instead of dark. Or you can use rice wine vinegar which is sweeter. Be sure you have a good sweet orange.
Pretty good. Not enough orange flavor to balance out the strong vinegar flavor for me.
I liked this just fine. It has helped inspire me to start making my own salad dressings instead of buying store bought.
I made a few changes - more like I used the spirit of the recipe. I used 1/4 cup orange juice, 1/4 cup white wine vinegar and 1/2 cup olive oil. Added 1 TBS minced scallions and 1 Tsp sugar. Going to use for a cumber salad and that will be served on the side with Southwest Bean soup and rustic bread.
My husband and I really enjoyed this. If you like the flavor of Balsamic vinegar, you'll like this.
Needs less vinegar or more oil. I added more oil and orange juice & zest. But very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Mustard Vinaigrette
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 225
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