Orange Vinaigrette

Salad dressing used to be a balancing act between the way-too-oily and the canker-sore-producing vinegary. The problem was solved for good when I switched up the proportions to 1/3 vinegar, 1/3 fresh-squeezed orange juice and 1/3 olive oil.  this is not a completely all-purpose salad dressing.  One does not ALWAYS want a fruity twist on a salad, but for now, it’s our go-to.


  • 1/3 cup fresh squeezed orange juice
  • 1/3 cup organic, apple cider vinegar
  • 1/3 cup olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • grated zest from one orange
  • 2 cloves minced garlic


Combine all ingredients in a covered jar. Shake well. Great on spinach salads, avocado salads and most fruit and vegetable salad combinations.


2 thoughts on “Orange Vinaigrette”

  1. I was reading in my “How to eat” book by Nigella Lawson about how she makes green salads. She uses surprisingly little oil. The trick is to put just a little of the best olive oil you can afford on the leaves and toss it and toss it and toss it some more with your hands, then toss a little more for good measure. Then add just a whisper of vinegar and your herbs and be generous with the salt and pepper. I have been doing my salads this way and am delighted at how much less oil I am using and how delicious they are.

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