This bright orange vinaigrette is ideal for tender lettuces and light summer salads that include fruit, chicken, or shrimp.
Homemade salad dressings are an easy way to elevate dinner — and not just the salad. A versatile vinaigrette works equally well as a dressing for grilled vegetables and meats or as a quick marinade. These dressings are simple to prepare and come together in minutes.
This fresh orange vinaigrette delivers a tart yet gently sweet citrus flavor that brightens any meal and brings a touch of summer to your plate.
What is Vinaigrette Dressing?
A vinaigrette is a refreshing emulsion of oil and an acidic component such as vinegar or citrus juice. Herbs, spices, salt, and pepper are added to round out the flavor profile.
I make many vinaigrettes at home; they’re quick and adaptable. Light, herb-forward vinaigrettes pair well with delicate summer greens, while citrus-based ones like this orange vinaigrette work especially well with salads that include fruit, nuts, or cured meats.
How Do I Sweeten Vinaigrette Dressing?
Oil-and-acid dressings can taste sharp to some palates. To balance the acidity, vinaigrettes often include a little sweetener. This orange vinaigrette uses fresh orange juice and a bit of zest to provide natural sweetness and brightness.
Many store-bought dressings contain added sugar, and some homemade recipes call for maple syrup, honey, or granulated sugar. If you need a low-carb or keto-friendly option, consider yacon syrup, a stevia-glycerite blend, or erythritol-based sweeteners designed to mimic maple flavor. Use them sparingly to achieve the balance you like.
This dressing is excellent on a mixed citrus and fennel salad with walnuts; add pomegranate seeds for color. It also pairs beautifully with Asian-style chicken salad or a simple frisée salad topped with hazelnuts and prosciutto.
Orange Vinaigrette is 2 net carbs per serving.
Orange Vinaigrette
Ingredients
- ½ cup fresh orange juice
- 1 tablespoon lemon juice
- 3 tablespoons champagne vinegar
- ¼ cup extra virgin olive oil
- ¼ cup light tasting olive oil or salad oil
- 1 tablespoon minced shallot
- 1 teaspoon orange zest reserve at least 1 more teaspoon
- ¼ teaspoon dried thyme
- pinch of salt
- pinch of pepper
Instructions
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Zest the orange(s). Measure ½ cup of orange juice into a small saucepan and bring it to a boil. Reduce to a strong simmer and cook until the juice has reduced by half. Pour the reduced orange juice into a small bowl with at least a 3-cup capacity.
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While the orange juice reduces, mince the shallot. Add the lemon juice, champagne vinegar, oils, minced shallot, orange zest, thyme, salt, and pepper to the bowl with the reduced orange juice, then whisk until combined and slightly emulsified.
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Taste and adjust: add more orange zest for brightness, a little more lemon for acidity, or more salt if it needs seasoning. If the dressing tastes too sharp, stir in 1 tablespoon of water. The flavors mellow and improve after chilling overnight.
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Makes about 1 cup. Serves 8 at 2 tablespoons per serving = approximately 1.93 g net carbs per serving.