Citrus-Basil Vinaigrette

Citrus-Basil Vinaigrette

56
Karen R. 0

"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

2 h 10 m servings 140 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

56
  1. 71 Ratings

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Most helpful positive review

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

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 s...

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!

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...

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 almo...

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 s...

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 ...

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, yello...

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, tang...

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 elimi...

I loved this! I used lime juice and lime zest instead of lemon because I love limes! I also left the chopped basil in the dressing. I used this as a topping for a greek salad with feta cheese. T...