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READY IN 5 mins

Orange Vinaigrette

Read Reviews (87)

"A low-fat vinaigrette recipe" — Jen

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Original recipe makes 4 servings Change Servings

1/4 cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon-style prepared mustard

2 teaspoons honey
1/8 teaspoon cracked black pepper

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Directions

In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

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PREP 5 mins
READY IN 5 mins

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Very good. I tried it with and without the mustard. We preferred it without since I wanted more of a vinaigrette than a honey mustard taste. Halved the recipe for 4 servings and added 1 tsp olive oil. Used it on mixed greens with avocado slices, Mandarin oranges, and fine slivers of red onion. A hit! Thanks, Jen.

—THYMEFORME

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Most Helpful Critical Review

Jul 07, 2004

This was okay. It was pretty runny and didn't stick to the salad (probably due to the lack of oil). But an OK low-fat dressing.

—COOKIN LADY

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101 Ratings

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Nov 25, 2004

I followed the advice of others and added one tablespoon of light olive oil and used frozen orange juice concentrate instead of juice for added body and flavor. I also use this as an all-day marinade for grilled chicken.

—LAURIENOEL

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Jan 25, 2004

Delicious melding of subtle flavors. Great for people watching fat and calories. The only property I didn't like about it was the fact that with no oil, it drips right off the spinach or lettuce pieces. If I made this again, I would have to add a small amount of oil. I think sesame would be wonderful with this.

—MAGGIE MCGUIRE

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Jun 20, 2005

This is exactly the kind of dressing I was looking for on our summer salads - light and full of flavor. My husband and I both loved it and ended up just eating salad for dinner instead of as the first course. :) I also added a little oil to help it stick.

—TREINEJL

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Feb 04, 2004

For a healthy eating plan, we would be hard pressed to find a better flavored salad dressing. This recipe is a perfect combination of ingredients, with each contributing something to the taste, which is something close to a taste explosion. My only complaint is that without any oil, the dressing has a tendency to slide off the salad. Still, giving up the fat calories is a worthwhile tradeoff.

—CURTISLEE

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Jan 25, 2004

For those of you who don't like the look of dressing made with balsamic vinegar, there is white balsamic vinegar. It is sometimes hard to find, but that is what we use and what we prefer. Hope this helps.

—EMCENTIRE

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Jun 17, 2003

If you add double the OJ, it makes a fantastic marinade sauce for fresh salmon!

—WYNNEK

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Nutrition

Calories
27 kcal
1%

Carbohydrates
6.7 g
2%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0.1 g
< 1%

Protein
0.2 g
< 1%

Sodium
96 mg
4%

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

Nutritional Information

Orange Vinaigrette

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 27
Calories from Fat: < 1

% Daily Value *
Total Fat 0g < 1 %
** Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 96mg 4 %
** Potassium 40mg 1 %
Total Carbohydrates 6.7g 2 %
Dietary Fiber 0.1g < 1 %
Protein 0.2g < 1 %
Sugars 5.5g
Vitamin A < 1 %
Vitamin C 13 %
Calcium < 1 %
Iron 1 %
** Thiamin 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 3 %

* 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.