Orange Vinaigrette

Close up picture of a jar of orange salad dressing on a cutting board

This tasty orange vinaigrette is tangy, sweet & savory. Plus it's Paleo & whole 30 compliant, sweetened with coconut aminos and orange juice.

Course Sauces and Condiments

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 90kcal

Author Christy Gurin

Ingredients

1/4 cup fresh squeezed orange juice
2 Tablespoon red wine vinegar
1/3 cup olive oil
1 Tablespoon minced shallot
2 teaspoon minced garlic
1 Tablespoon dijon or stone ground mustard
2 teaspoon coconut aminos
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper

US Customary - Metric

Instructions

Add all ingredients to a small jar or container with a tightly sealing lid (jar must fit at least 1 cup)
Seal the lid securely and shake to emulsify.
Pour over your favorite salad and toss to coat greens.

Video

Notes

To Make Ahead: If making the dressing ahead of time, be sure to shake well before pouring over salad. Dressing will keep in the refrigerator 5-7 days. If refrigerated, bring to room temperature before shaking and using since the oil will become solid and dressing will be thick when cold.

Substitution for coconut aminos: replace with 1 teaspoon agave nectar, honey or maple syrup and 1 teaspoon Tamari or soy sauce

Substitution for shallot: Shallot works best since it has less bite but you can sub red or yellow onion. If using onion, let the prepared dressing rest for 10 minutes or so before shaking again and pouring over the salad. This will let the onion mellow and take some of the bite out. You can also replace with1/2 tsp. onion powder.

Substitution for garlic: 1/4 tsp. garlic powder

Adding orange zest: If you want more orange flavor, you can add 1 Tbsp. of orange zest to the dressing.

Use as a marinade: To do this, double the recipe, divide in half and use one portion as a marinade for chicken, steak or seafood. Half hour of marinade time is enough for chicken or beef but you will want to keep it to 15 - 20 minutes for fish. and you can poke a few holes in the meat with the tines of a fork to help the marinade really sink in for more flavor. Use the remaining reserved dressing for a salad paired with or topped with the marinated cooked meat.

Nutrition