Citrus Vinaigrette

Salads have become a regular on my menu. Which means I am making salad dressings just as much. Since I totally despise bottled dressing, which is usually mass produced with tons of preservatives. Not to mention it makes that nice bed of leafy greens less nutritious than a stick of bubble gum. There is also no imagination to it. And there is my inner Alton Brown. Who would never forgive me for not making my own. So, I have been experimenting.

The following dressing is really easy to make. It is simple and needs no emulsifying to get the right taste and consistency. You will need a mason jar but any sealable plastic or glass vessel will do you just fine. I normally will serve this as a side salad or as the main course with some protein. Salmon, chicken or even steak make great additions and you can use the dressing as a marinade if salad is not your thing.


1 Lime

1 Orange

1/2 Cup olive oil

2 tbsp. Wildflower honey (clover will work just as well)

1 tbsp. Dijon Mustard

1/4 cup Apple Cider Vinegar


  1. Zest the lime and the orange using a microplane.
    (You can use a regular zester but the microplane gets the zest very fine. So much that it seems to melt into the dressing)
  2. Juice the lime and the orange into a small 300ml mason jar
  3. Pour in olive oil, honey, and dijon mustard.
  4. Two pinches of salt
  5. Two pinches of pepper
  6. Put the lid on the mason jar and shake vigorously.
  7. Optional: Store in fridge 1 hr before serving.

Shake the dressing again just before serving to ensure a proper mix. I tend to mix my salad before serving. However, if you feel more comfortable with your guest(s) doing the honors so be it. I am sure they will not be disappointed with the outcome either way.

Bon appetite!