Tart-sweet citrus salad dressing takes just five minutes to make in the blender. This citrus vinaigrette is perfect on any salad!
Y'all, I am super obsessed with this sweet-tart citrus salad dressing! I first made it to dress a quinoa salad, but now I want to pour it on every salad in the world!
Not only is the citrusy flavor absolutely incredible, but this vinaigrette is so, so easy to make. Just toss everything into your blender and puree.
This dressing gets its flavor from a mix of orange and lemon juices. Fresh squeezed juice is best in this recipe, but you can absolutely use bottled juice, if necessary.
In addition to the juices, this citrus dressing uses olive oil for richness, maple syrup for a touch of extra sweetness, and garlic. Because garlic makes everything delicious.
You can use other citrus juices in this dressing. For example, you can replace the orange with grapefruit and the lemon with lime juice. You may need to adjust the amount of sweetener, so taste and adjust until you reach the flavor you want.
If you don't have maple syrup, you can use agave nectar instead.
In place of the garlic, you can use a small shallot, though I do feel like the garlic brings a special flavor to this recipe.
You can also stir a tablespoon or two of minced, fresh basil or cilantro into the finished dressing, if you want to add an herbal flavor. Don't put the herbs into the blender, because they can mess with the color of the dressing that way, and the color is part of its charm!
Making this dressing could not be easier. Put all of your ingredients into the blender, and puree until smooth.
You do want to be sure that the garlic clove is fully pureed, because no one wants to gnaw on a piece of raw garlic that they weren't expecting!
After you puree, transfer the dressing to an airtight container, like a half-pint mason jar. Then, store in the refrigerator until salad time.
How to store and serve it
Your dressing will keep for even to 10 days stored in an airtight container.
Truly, I can't think of a green or grain salad that this dressing wouldn't take to the next level. Try it on:
And so on, in that fashion.
I do think that this dressing would be too thin for pasta salad, but it's worth a shot! You may want to throw a handful of soaked cashews into the blender, to make something that will cling better to your pasta.
Frequently asked questions
Citrus vinaigrette is a mix of orange and lemon juices along with olive oil, maple syrup, and garlic.
It will keep fro 7-10 days in the fridge. I recommend storing in a mason jar or a reused dressing bottle for ease of pouring.
Yes! If you want a thicker, creamier dressing, throw ¼ cup of soaked cashews into the blender. Make sure you puree until you have a completely smooth mix. This will take longer in a regular blender but is totally doable.
Citrus salad dressing recipe
- 2 tablespoons lemon juice - fresh squeezed or bottled is fine
- ¼ cup orange juice - fresh squeezed or bottled is fine
- ¼ cup olive oil
- 1 tablespoon maple syrup
- 1 clove garlic
- ¼ teaspoon salt - or more, to taste
- Combine all of the vinaigrette ingredients in your blender, and puree until completely smooth. Chill until ready to serve.
- 1 lemon yields approximately 2 tablespoons of juice
- 1 large orange yields approximately ¼ cup of juice