Citrus Vinaigrette with Orange and Lemon

Citrus Vinaigrette with Orange and Lemon is a perfect combination of sweet and sour, making it perfect for just about any salad, but especially my Spring Salad.

Mason jar on wood with vinaigrette with black background with oranges and honey in the photo and red whisk
This sweet and sour vinaigrette has the perfect acid to sweet ratio.

This simple vinaigrette pairs excellently with the fruit and cheese in the salad. My kids love it because it isn’t too tart. 

In addition, the all grain mustard and the produce a nice creaminess to the vinaigrette and hold the vinaigrette together properly producing a nice emulsion.

Any time your vinaigrettes separate, try adding a teaspoon of mustard or mayonnaise. It improves the consistency immensely and will give a nice creamy texture. 

Although I was a little disappointed to find that the limb on my orange tree had broken, but if life gives you lemons, make lemonade.

In this case, the lemons helped create a luscious citrus vinaigrette! Seriously, this is one of the best vinaigrettes I have ever tasted.

Vinaigrette with honey and oranges on wood with black background
A smidge of mustard added to the orange, lemon, honey, and oil helps it emulsify perfectly!

I created this recipe to drizzle over my spring salad full of fruits, vegetables, and mild cheeses. It’s perfect for picnics or formal get togethers. 

I think you could get a similar taste by using equal parts lemon and orange juice. This dressing is sweet yet tangy with a slight fresh orange taste.

I make this vinaigrette in a mason jar, at times, so I can make double or triple the recipe and use it for the week. Making it this way makes it travel ready too! 

Vinaigrette in mason jar with cut oranges and jar of honey
Orange Lemon Vinaigrette is perfect over fruit salad, butternut rice salad, fish, and chicken.

At times, I use this vinaigrette in my Wild Rice and Butternut Squash Salad. The flavors of the orange marry perfectly and give a brightness to the squash and wild rice. 

You can enjoy this vinaigrette on more than just salads, but it’s perfect over fish, chickenduck, and quail

Mason jar on wood with vinaigrette with black background with oranges and honey in the photo and red whisk

Orange Lemon Vinaigrette

This dressing is sweet yet tangy with a slight fresh orange taste.
5 from 1 vote
Prep Time 5 minutes
Course Salad
Cuisine American
Servings 12
Calories 13 kcal


  • ½ cup orange juice
  • ½ cup lemon juice
  • 1 tbsp whole grain mustard
  • 2 tbsp honey
  • 1 pinch Kosher salt
  • ¼ cup good olive oil


  • In a small bowl add 1/2 cup each of lemon and orange juice, 1 Tablespoon mustard, 2 teaspoons honey, and a pinch of salt. Mix well. While continuing to whisk the mixture, pour 1/4 cup of olive oil in a slow stream.
  • Serve over your favorite greens or salad, or add to chicken and warm vegetables.


Calories: 13kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 18mgPotassium: 34mgFiber: 1gSugar: 3gVitamin A: 22IUVitamin C: 9mgCalcium: 3mgIron: 1mg
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  1. Ingredients call for 1 Tablespoon honey, yet instructions state use 2 teaspoons. Is the remainder of honey there for adding “to taste”?

    1. I meant for it to say, “optional, to taste,” but I made it a definite 2 teaspoons. I like it that way. Thanks! Hope you give it a try.

  2. Stacey,
    Haven’t tried this yet,when I saw your recipe I knew this was what exactly what I was looking for!! Going to serve arugula , spinach salad with fresh berries with your dressing along side spinach stuffed salmon
    I KNOW it’s already a HUGE WINNER for me! Thank you

    1. I can’t wait for you to try it! I hope you love it. It’s one of my very favorites – it’s just wonderful on salads as well as fruit!

  3. Love l this dressing. Can you tell me if this is counter or refrigerator stored and how long.

    1. Yes! You can store this in the refrigerator for up to 2 weeks. Have a fun trip!

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