A quick and simple Orange Vinaigrette that delivers an explosion of flavors that are both bright and spicy with a touch of sweetness. Use on salads, vegetables, poultry, or pork.

When I’m looking for a simple salad, I usually turn to baby spinach or baby arugula. When I mean simple, it usually means a green with a dressing and no chopping of vegetables. As long as it’s green, I feel I’m fulfilling my vegetable requirement. For me, nothing fits the bill better than a leafy green mixed with this perfectly sweet and tangy orange vinaigrette. This orange vinaigrette is so delicious, you can drink it!

One of the ingredients may surprise you, but in my house it’s a staple. What is this secret ingredient? I use frozen orange juice concentrate. Not only does it add more flavor, it’s thicker and delivers a better consistency than juice. Keep any extra in your freezer and it’s available whenever you need it. It doesn’t freeze into a solid allowing you to scoop what you need and put the rest away. I also use it in my cranberry orange scones as well as my slow roasted pork which is incredible!

Using a clove of minced garlic makes a difference. A pinch of crushed red pepper adds some extra zing, but it’s totally optional. Dijon mustard adds some spice and apple cider vinegar and olive oil bring it all together.

Use this for any salad you like. Mix it with your favorite vegetables to brighten or use as a marinade or topping for chicken, pork, or fish. Why buy anything at the store when you can make your own in mere minutes? Simple ingredients, simply made, and delicious to boot.

Try some of my other vinaigrettes, sauces, and dressings:

Have you seen these?

Orange Vinaigrette

PRINT PIN SAVE

A quick and simple Orange Vinaigrette that delivers an explosion of flavors that are both bright and spicy with a touch of sweetness. Use on salads, vegetables, poultry, or pork. Makes about ½ cup.

Prep Time: 5

Author: Natalie Gregory

Ingredients

¼ cup frozen orange juice concentrate thawed
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 garlic clove minced, (about ½ teaspoon)
½ teaspoon kosher salt or to taste
¼ teaspoon pepper
Pinch of crushed red pepper optional
¼ cup extra virgin olive oil

Instructions

Place all the ingredients except for the olive oil in a bowl and whisk together to combine.
Drizzle in the olive oil while whisking until it’s emulsified.
Keep stored in the fridge.
Serve over your favorite greens, vegetables, chicken, pork, or fish.

Notes

Drizzle over chicken, pork, or fish.

Can also be used as a marinade.

Nutritional Information

I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!