Orange Vinaigrette

    5 mins

    A low-fat vinaigrette recipe to use on lettuces for a lovely salad.

    139 people made this

    Serves: 4 

    • 4 tablespoons (60ml) orange juice
    • 2 tablespoons (30ml) balsamic vinegar
    • 1 tablespoon Dijon mustard
    • 2 teaspoons (10 ml) honey
    • 1/8 teaspoon freshly ground black pepper

    Prep:5min  ›  Ready in:5min 

    1. In a small jar with a tight-fitting lid, combine the orange juice, vinegar, mustard, honey and pepper.
    2. Cover and shake well until combined.
    3. To store, refrigerate for up to 1 week.
    4. Shake well before serving.

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    Reviews and ratings
    Global ratings:

    Reviews in English (120)


    Very good. I tried it with and without the mustard. We preferred it without since I wanted more of a vinaigrette than a honey mustard taste. Halved the recipe for 4 servings and added 1 tsp olive oil. Used it on mixed greens with avocado slices, Mandarin oranges, and fine slivers of red onion. A hit! Thanks, Jen.  -  18 Sep 2005  (Review from Allrecipes US | Canada)


    I followed the advice of others and added one tablespoon of light olive oil and used frozen orange juice concentrate instead of juice for added body and flavor. I also use this as an all-day marinade for grilled chicken.  -  25 Nov 2004  (Review from Allrecipes US | Canada)


    Delicious melding of subtle flavors. Great for people watching fat and calories. The only property I didn't like about it was the fact that with no oil, it drips right off the spinach or lettuce pieces. If I made this again, I would have to add a small amount of oil. I think sesame would be wonderful with this.  -  30 Mar 2003  (Review from Allrecipes US | Canada)