This tasty orange vinaigrette salad dressing is perfect for delicate lettuces and light summer salads which include fruit, chicken or shrimp.
Homemade healthy salad dressings are a favorite way to jazz-up dinner – and not just the salad. A good vinaigrette dressing does double duty as a dressing for grilled meats and veggies as well as a marinade. They’re super easy to make and are ready in minutes.
This fresh orange vinaigrette recipe creates a tart, lightly sweet citrus salad dressing that I just love. Its bright citrus flavor brings a touch of summer to any meal.
What is Vinaigrette Dressing?
A vinaigrette dressing is a refreshing mix of oil and vinegar, citrus flavors, or both. Spices, herbs, salt, and pepper add additional flavor to a vinaigrette.
I make all kinds of homemade vinaigrette dressings. Two of my favorites are this Summery basil vinaigrette, which is great on almost everything, and this crumbled blue cheese vinaigrette. Their light texture is perfect for more delicate Summer lettuces.
How Do I Sweeten Vinaigrette Dressing?
Oil and vinegar dressings can be a little sour in taste to some tastebuds. To offset the bite of vinegar, most vinaigrette dressings incorporate a touch of sweetener. My orange vinaigrette recipe relies on fresh squeezed orange to balance flavor.
In general, store bought vinaigrettes contain a lot of added sugars. And many homemade recipes call for adding maple syrup, sugar, or honey to the vinaigrette to help temper the acid from the vinegar. None of which are keto friendly. Instead add yacon syrup, stevia glycerite, erythritol based sweeteners or keto-friendly maple syrup to tame the bite and bring balance.
This dressing is fantastic on a mixed citrus and fennel salad with walnuts. Try adding some pomegranate seeds for a pop of color. It also great on Asian Chicken Salad or a simple salad of frisse, hazelnuts and Parma ham.
Orange Vinaigrette is 2 net carbs per serving.
- 1/2 cup fresh orange juice
- 1 tablespoon lemon juice
- 3 tablespoons champagne vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup light tasting olive oil or salad oil
- 1 tablespoon minced shallot
- 1 teaspoon orange zest reserve at least 1 more teaspoon
- 1/4 teaspoon dried thyme
- pinch of salt
- pinch of pepper
- Zest the orange(s). Measure 1/2 cup of orange juice into a small pot and bring it up to a boil. Turn the heat down to a strong simmer and reduce the orange juice by half. Pour the reduced orange juice into a small bowl with at least a 3 cup capacity.
- While the orange juice is reducing, mince the shallot. Add the rest of the ingredients to the bowl with the reduced orange juice and whisk to combine.
- Taste and adjust: If the dressing needs more orange flavor, add a little more zest. If it needs more acid or tartness, add a little more lemon juice. If it's lacking flavor add a little more salt. If it tastes sharp, add 1 tablespoon of water. Refrigerate in a The flavors improve over-night.
- Makes 1 cup and serves 8 at two tablespoons per serving = 1.93 g NET CARBS.