Orange- Lemon Basil Vinaigrette

Orange- Lemon Basil Vinaigrette

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Cynthia Guptill


I got carried away making a salad the other day, I added mandarin oranges, dried cranberries, crushed peanuts and walnuts, grated a little smoked swiss over it and tossed the concoction with fresh mixed greens. I said to myself, "Self, this regular vinaigrette just will not do!" So I said a little prayer to the salad dressing gods and whipped this up. ;)


★★★★★ 1 vote

30 Min


  • 2 Tbsp
    orange juice, frozen concentrate
  • 3 Tbsp
    balsamic vinegar
  • 1 tsp
    garlic, crushed
  • 1 tsp
    onion, finely chopped
  • 1/2 tsp
    lemon basil, fresh, chopped or 1/4 t. dried
  • 1 Tbsp
    dijon mustard
  • 1 Tbsp
  • 1 tsp
    dark brown sugar
  • 1/4-1/2 tsp
    red pepper flakes
  • 1/8 tsp
    sea salt
  • 3/4 c
    olive oil, extra virgin

How to Make Orange- Lemon Basil Vinaigrette


  1. Combine all ingredients except olive oil in a bowl with a whisk
  2. Pour olive oil slowly, in a thin stream and whisk it in until emulsified.
  3. This also works well for a chicken marinade.

Printable Recipe Card

About Orange- Lemon Basil Vinaigrette

Course/Dish: Dressings
Dietary Needs: Vegetarian

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