Citrus-Basil Vinaigrette

Citrus-Basil Vinaigrette

Karen R. 0

"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."


2 h 10 m servings 140 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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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Your rating



  1. 71 Ratings


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!

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...

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 almo...