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Simple Citrus Vinaigrette

5 min
5 min prep
0 min cook

Serves 8

Ingredients

  • 2/3 cup Extra virgin olive oil
  • 1 Fresh lemons, juiced and zested
  • 1 Large navel orange, juiced and zested
  • 1 tsp Dijon mustard
  • 1/2 Garlic clove, minced

Instructions

  1. Combine all ingredients in a resealable jar or container, season with salt and pepper, then seal and shake vigorously until emulsified. Refrigerate up to 5 days.
  2. Chef's Note: A basic vinaigrette is a 3 to 1 ratio of oil to vinegar or acid. To modify this recipe, replace all or part of the citrus juice with vinegar and/or add various herbs like basil or cilantro.

Nutrition

3gCarbs
18gFat
0gProtein

Nutrition Facts

8 servings

  • Amount Per Serving
    Calories170
  • % Daily Value*
  • Total Fat
    • 18g
    • 28%
  • Saturated Fat
    • 2.5g
    • 13%
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 15mg
    • 1%
  • Total Carbohydrate
    • 3g
    • 1%
  • Dietary Fiber
    • 0g
  • Sugars
    • 2g
  • Protein
    • 0g
  • Vitamin C
    • 20%
  • Calcium
  • Iron
  • Vitamin A
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.