I have made this vinaigrette with orange juice many times, especially when I want something lighter for a quick salad. It’s one of my favorite options when I want something that breaks the classic vinegar and oil routine. Generally, I prepare it directly in a jar because it mixes quickly and I don’t dirty other dishes.
Quick Info
Total Time: 5 minutes
Preparation Time: 5 minutes
Cooking Time: none required
Servings: about 4, for a medium salad
Difficulty: easy
Recipe Type: salad dressing, suitable for any season
Ingredients
1 teaspoon olive oil
1 tablespoon fruit vinegar
1 teaspoon white balsamic vinegar
1 small clove of garlic, crushed
1 teaspoon hot pepper paste
A little honey (to taste, depending on how sweet you want the dressing)
50 ml freshly squeezed orange juice
Salt, to taste
Freshly ground pepper, to taste
Preparation Method
1. Put all the ingredients in a small jar with a lid. It’s easier to add everything directly here because you’ll emulsify the dressing by shaking.
2. Close the lid and shake well for at least 10-15 seconds until the dressing is homogeneous and looks a bit cloudy, indicating that the oil has emulsified with the liquids.
3. If you feel the dressing isn’t homogeneous enough, shake for a few more seconds.
4. Pour the vinaigrette into a small bottle with a lid or use it directly. You can keep any leftover dressing in the fridge.
5. Taste and adjust to your preference – more salt, more orange juice if you want it to be more sweet-sour, or a little more oil if you find it too strong.
Why I make this recipe often
It’s quick, you don’t need sophisticated ingredients, and it goes with almost any type of salad. Since it keeps well for a few days in the fridge, I sometimes make it in double quantity. I like that the taste can be easily adjusted, and the combination of orange with hot pepper completely changes the atmosphere of a regular salad.
Tips and Variations
Tips
- Use fresh orange juice, not from a carton, for a livelier taste.
- If you don’t have a small jar handy, any airtight container works.
- The hot pepper paste can be spicier or milder, adjust based on what you have and how spicy you like it.
- The dressing tastes better right after mixing, but if you let it sit for 10-15 minutes before using, the flavors meld better.
Substitutions
- Instead of fruit vinegar, you can use apple cider vinegar.
- If you don’t have white balsamic vinegar, use the whole amount from fruit vinegar or vice versa.
- For honey, you can use agave syrup or sugar if you don’t want honey.
Variations
- For a milder vinaigrette, omit the hot pepper paste or use only half the amount.
- If you like it more sour, increase the amount of vinegar or orange juice.
- A bit of grated orange zest can also work if you want a more intense flavor, but it’s not mandatory.
Serving Ideas
- Fresh leaf salads, mixed or arugula.
- Coarsely chopped raw vegetables – carrots, celery, fennel.
- Salads with fresh cheese or legumes (chickpeas, beans).
- As a dressing for a raw vegetable salad with white cabbage.
Frequently Asked Questions
How long does the vinaigrette last in the fridge?
In a sealed container, the dressing lasts about 3-4 days in the fridge. If it smells or looks off, don’t use it.
Can I use store-bought oranges, not fresh?
It works, but the taste isn’t as intense or natural. It’s best with freshly squeezed orange juice.
Can it be made without garlic?
Yes, the dressing remains flavorful even without garlic, it will just be more neutral.
What can I use if I don’t have hot pepper paste?
You can use chili flakes, a pinch of hot paprika, or even a finely chopped hot pepper if you still want a spicy note.
Nutritional Values
Approximately, for one serving (from the 4 servings this recipe yields):
Calories: about 35 kcal
Fat: 2.5 g
Carbohydrates: 2.5 g (from honey and orange juice)
Protein: almost 0
Caloric value depends a lot on the amount of honey and how much oil you use.
Storage and Reheating
The dressing is stored in the fridge, in a bottle or jar with a lid. Shake well before each use, as it may separate. It is not reheated, it is used only cold. If it doesn’t look or smell okay after a few days, it’s better to throw it away.
Quick Info
Total Time: 5 minutes
Preparation Time: 5 minutes
Cooking Time: none required
Servings: about 4, for a medium salad
Difficulty: easy
Recipe Type: salad dressing, suitable for any season
Ingredients
1 teaspoon olive oil
1 tablespoon fruit vinegar
1 teaspoon white balsamic vinegar
1 small clove of garlic, crushed
1 teaspoon hot pepper paste
A little honey (to taste, depending on how sweet you want the dressing)
50 ml freshly squeezed orange juice
Salt, to taste
Freshly ground pepper, to taste
Preparation Method
1. Put all the ingredients in a small jar with a lid. It’s easier to add everything directly here because you’ll emulsify the dressing by shaking.
2. Close the lid and shake well for at least 10-15 seconds until the dressing is homogeneous and looks a bit cloudy, indicating that the oil has emulsified with the liquids.
3. If you feel the dressing isn’t homogeneous enough, shake for a few more seconds.
4. Pour the vinaigrette into a small bottle with a lid or use it directly. You can keep any leftover dressing in the fridge.
5. Taste and adjust to your preference – more salt, more orange juice if you want it to be more sweet-sour, or a little more oil if you find it too strong.
Why I make this recipe often
It’s quick, you don’t need sophisticated ingredients, and it goes with almost any type of salad. Since it keeps well for a few days in the fridge, I sometimes make it in double quantity. I like that the taste can be easily adjusted, and the combination of orange with hot pepper completely changes the atmosphere of a regular salad.
Tips and Variations
Tips
- Use fresh orange juice, not from a carton, for a livelier taste.
- If you don’t have a small jar handy, any airtight container works.
- The hot pepper paste can be spicier or milder, adjust based on what you have and how spicy you like it.
- The dressing tastes better right after mixing, but if you let it sit for 10-15 minutes before using, the flavors meld better.
Substitutions
- Instead of fruit vinegar, you can use apple cider vinegar.
- If you don’t have white balsamic vinegar, use the whole amount from fruit vinegar or vice versa.
- For honey, you can use agave syrup or sugar if you don’t want honey.
Variations
- For a milder vinaigrette, omit the hot pepper paste or use only half the amount.
- If you like it more sour, increase the amount of vinegar or orange juice.
- A bit of grated orange zest can also work if you want a more intense flavor, but it’s not mandatory.
Serving Ideas
- Fresh leaf salads, mixed or arugula.
- Coarsely chopped raw vegetables – carrots, celery, fennel.
- Salads with fresh cheese or legumes (chickpeas, beans).
- As a dressing for a raw vegetable salad with white cabbage.
Frequently Asked Questions
How long does the vinaigrette last in the fridge?
In a sealed container, the dressing lasts about 3-4 days in the fridge. If it smells or looks off, don’t use it.
Can I use store-bought oranges, not fresh?
It works, but the taste isn’t as intense or natural. It’s best with freshly squeezed orange juice.
Can it be made without garlic?
Yes, the dressing remains flavorful even without garlic, it will just be more neutral.
What can I use if I don’t have hot pepper paste?
You can use chili flakes, a pinch of hot paprika, or even a finely chopped hot pepper if you still want a spicy note.
Nutritional Values
Approximately, for one serving (from the 4 servings this recipe yields):
Calories: about 35 kcal
Fat: 2.5 g
Carbohydrates: 2.5 g (from honey and orange juice)
Protein: almost 0
Caloric value depends a lot on the amount of honey and how much oil you use.
Storage and Reheating
The dressing is stored in the fridge, in a bottle or jar with a lid. Shake well before each use, as it may separate. It is not reheated, it is used only cold. If it doesn’t look or smell okay after a few days, it’s better to throw it away.