Citrus Vinaigrette Recipe - Nutrition By Laura (2024)

Jump to Recipe Print Recipe

I’m sure I’m not the only one who is ready to see this winter come to an end! One thing I will be sad to say “see you later” to (besides the cold and snow!) is citrus fruits, which is why I’m soaking up every last bit of delicious citrus flavor before we transition to warmer weather fruits. I’ve been making this Citrus Vinaigrette Recipe lately, and while it tastes great on just about any salad, it also makes for a tasty marinade for about any kind of meat.

I know it’s super easy to find a salad dressing or vinaigrette in about any flavor you could want on grocery store shelves, but I’m firmly on the “make it myself” team when it comes to salad dressing. It’s not hard to do, requires no fancy equipment, and can be whipped up in less than 5 minutes if you’re making a very basic vinaigrette.

Dressing vs. Vinaigrette

Before I go any further, I want to clear up the difference between dressing and vinaigrette. These terms aren’t exactly interchangeable, however, it’s easy to get them confused. Salad “dressing” is the umbrella term that refers to any mixture used to “dress”, drizzle over or toss with your salad. So, it’s never wrong to say “salad dressing”. Even if you’ve technically made a “vinaigrette”, you can call it a dressing and that’s okay.

Vinaigrette is a type of salad dressing with a few distinct characteristics. A vinaigrette will always be based on an oil mixed with vinegar or other acidic liquid (such as lemon or lime juice). Beyond those two components, a vinaigrette can be very simple, with the addition of just salt and pepper, or more complicated with the addition of herbs, mustard, garlic, chopped or pureed vegetables, or whatever else you feel like adding.

Vinaigrettes are typically brighter and tangier in flavor and have a thinner consistency than what most people think of as “salad dressing”, although that doesn’t mean vinaigrettes are thin and lifeless. Vinaigrettes can be thick and creamy as well – it all depends on the ingredients and how much of each is used.

Citrus Vinaigrette Recipe - Nutrition By Laura (1)

Let’s Get Cooking

Now that I’ve explained how simple a vinaigrette can really be, let me tell you more about the main ingredients and amounts to use so you can start making your own delicious vinaigrettes without having to rely on a recipe. Sound hard? Trust me, it’s not!

Essential Ingredients:

  • Oil – use a quality oil that has good natural flavor. My favorites are extra virgin olive oil, avocado oil, and toasted sesame oil.
  • Vinegar, citrus juice, or another acidic fruit or vegetable juice – again, go for the freshest, highest quality ingredients here to get the best flavor

Optional Ingredients:

  • Flavor Additions – fresh or roasted garlic, fresh herbs, salt, pepper, ground spices, finely shredded citrus zest, grated fresh ginger, coconut aminos, honey or pure maple syrup
  • Finely Chopped Vegetables – shallots, onion, green onions, dried tomatoes, roasted red pepper
  • Seeds – toasted sesame seeds, poppy seeds, celery seeds, mustard seeds


Ask three people what amounts are best to use for a vinaigrette and you’ll likely get three different answers. The real answer actually depends on your own flavor and consistency preferences, so the right answer is really up to you! Here’s what I mean:

  • Thicker, Less Tangy Vinaigrette = 3 parts Oil to 1 part Vinegar
  • Medium Thickness, Moderately Tangy Vinaigrette = 2 parts Oil to 1 part Vinegar
  • Thinner, More Tangy Vinaigrette = 1 part Oil to 1 part Vinegar

Once you measure the essential ingredients (the oil and vinegar), you can play around with the amounts of the “optional ingredients”, depending on your flavor preferences. To give you a starting point, here’s an example based on a final yield of about ¾ cup vinaigrette:

½ cup oil
¼ cup vinegar
1 clove minced garlic
2 teaspoons chopped fresh herbs
¼ teaspoon coarse salt
1 tablespoon finely chopped shallot
1 tablespoon finely chopped dried tomatoes
1 teaspoon toasted sesame seeds

This example recipe uses 2 parts oil to 1 part vinegar, which is the middle of the road when it comes to thickness and tanginess. If you want it thicker and less tangy, you would use ¾ cup oil and ¼ cup vinegar. Or, if you want it thinner and more tangy, you would use ¼ cup oil and ¼ cup vinegar. Does that make sense?

Please let me know if you have any questions by leaving a comment below the recipe. Or, if you have a favorite vinaigrette that you love making at home, let me know that too!


Vinaigrette salad dressings are super easy and quick to make at home. Now that you know the general “rules” (which you can adjust to your preferences!) for making a good vinaigrette, you will be able to confidently make your own at home too! Or, if you’re not feeling quite ready to branch out and create your own, try the Citrus Vinaigrette Recipe below, or this Homemade Balsamic Vinaigrette.

Citrus Vinaigrette Recipe How-To Photos:

Citrus Vinaigrette Recipe - Nutrition By Laura (2)
Citrus Vinaigrette Recipe - Nutrition By Laura (3)
Citrus Vinaigrette Recipe - Nutrition By Laura (4)
Citrus Vinaigrette Recipe - Nutrition By Laura (5)

Make this bright, flavorful Citrus Vinaigrette Recipe next time you want a pop of citrus on your favorite salad. Using juice from three kinds of citrus fruits, this salad packs a lot of fresh flavor that is sure to wake up your taste buds.


  • 1 medium orange
  • 1 medium lemon
  • 1 medium lime
  • ¾ cup extra-virgin olive oil
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon coarse mustard
  • ½ teaspoon coarse salt
  • 1 to 2 teaspoons honey (optional)
  • 1 teaspoon grated fresh ginger (optional)
  • 1/8 teaspoon freshly ground black pepper (optional)


  • Juice the orange, lemon, and lime. In a medium screw-top jar combine citrus juices, oil, chives, mustard, and salt. Cover; shake well. Taste and add honey if desired. If desired, add ginger and/or black pepper. Cover and shake well after adding any ingredients.

  • Store vinaigrette in the covered jar in the refrigerator up to 1 week.


Tip: This Citrus Vinaigrette also makes a great marinade for meat, seafood or fish. Place desired amount of meat, seafood or fish in a glass bowl. Add enough of the prepared citrus vinaigrette to just cover the meat, seafood or fish. Cover; marinate in the refrigerator for 30 to 60 minutes. Drain and cook meat, seafood or fish as desired.

Yield: about 1 ½ cups (12, 2-tablespoon servings)

Citrus Vinaigrette Recipe - Nutrition By Laura (7)
Citrus Vinaigrette Recipe - Nutrition By Laura (2024)


What is the nutritional value of citrus vinaigrette dressing? ›

Nutrition Facts (per serving)

What is lemon vinaigrette made of? ›

Lemon Vinaigrette Recipe Ingredients

Fresh lemon juice – To make it zippy and bright! Extra-virgin olive oil – It gives the dressing body and richness. Garlic – It adds a nice kick. Dijon mustard – For tangy depth of flavor.

What is the healthiest salad dressing in the world? ›

Generally speaking, the healthiest salad dressing will be a vinaigrette like balsamic or oil and vinegar, while Caesar, ranch or anything with the word “creamy” will be the unhealthiest.

Does citrus vinaigrette have sugar? ›


Is vinaigrette healthier than dressing? ›

Even though they are generally healthier than creamy dressings, vinaigrette recipes call for three parts oil to one part vinegar, so naturally they will be high in calories. This is why it's important to ensure you are only using one portion, even with oil-based dressings.

Which vinegar is best for vinaigrette? ›

In addition to white wine vinegar, red wine, sherry, balsamic and cider vinegars can all be used in the same quantities as above. It's really down to personal taste and it's great to have a selection of vinegars in your cupboard to give variety to even the simplest salads.

Why is vinaigrette dressing healthy? ›

Balsamic Vinaigrette

Martin says, "It's got a hint of sweetness with little to no added sugar and is packed with heart-healthy unsaturated fats." Plus, the lack of sugar can be good for those looking to lose weight in particular, as well as for those on low-sugar and low-carb diet plans.

How many carbs are in citrus vinaigrette dressing? ›

Kowalski's Citrus Vinaigrette Salad Dressing (30 ml) contains 7g total carbs, 7g net carbs, 9g fat, 0g protein, and 109 calories.

Is vinaigrette a healthy dressing? ›

Some of the healthiest types of salad dressings include: Vinaigrettes: These dressings are made with a mixture of oil and vinegar, and are usually lower in calories and fat than creamy dressings. They can also be high in antioxidants and other nutrients, depending on the type of vinegar used.

Why is Vinaigrette Dressing healthy? ›

Balsamic Vinaigrette

Martin says, "It's got a hint of sweetness with little to no added sugar and is packed with heart-healthy unsaturated fats." Plus, the lack of sugar can be good for those looking to lose weight in particular, as well as for those on low-sugar and low-carb diet plans.

Does vinaigrette have health benefits? ›

Supports Blood Sugar Regulation

Aged Balsamic vinegar has shown potential in supporting blood sugar regulation. Studies suggest that it may help improve insulin sensitivity and reduce the glycemic response after a meal. Overall, aged balsamic vinegar is a flavorful and healthful addition to any vinaigrette dressing.

Top Articles
Latest Posts
Article information

Author: Arline Emard IV

Last Updated:

Views: 6598

Rating: 4.1 / 5 (52 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Arline Emard IV

Birthday: 1996-07-10

Address: 8912 Hintz Shore, West Louie, AZ 69363-0747

Phone: +13454700762376

Job: Administration Technician

Hobby: Paintball, Horseback riding, Cycling, Running, Macrame, Playing musical instruments, Soapmaking

Introduction: My name is Arline Emard IV, I am a cheerful, gorgeous, colorful, joyous, excited, super, inquisitive person who loves writing and wants to share my knowledge and understanding with you.