Citrus-Basil Vinaigrette

Citrus-Basil Vinaigrette

55 Reviews 6 Pics
  • Prep

    10 m
  • Ready In

    2 h 10 m
Karen R.
Recipe by  Karen R.

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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 (55)

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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. Will be happy to make this easy recipe again!



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.

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Amount Per Serving (4 total)

  • Calories
  • 140 cal
  • 7%
  • Fat
  • 13.5 g
  • 21%
  • Carbs
  • 5.6 g
  • 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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Basil Vinaigrette Dressing


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Strawberry Vinaigrette