Citrus-Basil Vinaigrette

    Citrus-Basil Vinaigrette


    70 people made this

    About this recipe: This dressing is lovely yellow color, and we use it on a mixed green salad (mixed Romaine and European greens), tossed with small broccoli and cauliflower florets, raisins or sweetened dried cranberries, and shredded Cheddar or crumbled Gorgonzola cheese. The sweet-tart zestiness of the dressing perks up the salad! The yield depends on how much salad dressing you prefer. For us, this recipe makes enough dressing for about 4 large salads.

    Makes: 4 

    • 1/4 cup olive oil
    • 2 tablespoons orange juice
    • 1 tablespoon lemon juice
    • 1/4 lemon, zested
    • 1/2 teaspoon salt
    • 1 tablespoon honey
    • 1/8 cup chopped fresh basil
    • 1 teaspoon white wine vinegar

    Prep:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr10min 

    1. In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.

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