Citrus-Basil Vinaigrette

    2 hours 10 mins

    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.

    70 people made this

    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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    Reviews and ratings
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    Reviews in English (66)


    My DH and I really liked this dressing! I did make 1 change though - I added 1 tablespoon of vinegar rather than 1 teaspoon. Delicious!  -  04 Apr 2005  (Review from Allrecipes US | Canada)


    I used this with lettuce, dried cranberry and mandarin orange salad. Made a few changes by omitting basil and had no lemmon zest so used lime zest and splash of lime juice. Very light and tasty. Will be happy to make this easy recipe again!  -  09 Oct 2005  (Review from Allrecipes US | Canada)


    This dressing is wonderful! I doubled the amount of vinegar and instead of basil added some poppy seeds. I served it over mixed greens, thinly sliced red onion, orange segments, and sliced almonds.  -  03 May 2009  (Review from Allrecipes US | Canada)