Orange Ginger Vinaigrette
Orange Ginger Vinaigrette can be used almost anywhere you’d use a regular, classic vinaigrette but want to add a touch of bright, citrusy sunshine. It's the perfect thing for adding sweetness to spring time salads, adding brightness to grilled veggies, or as a zesty marinade for chicken or seafood. It's a refreshing and light dressing that you'll want to have on hand!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad
Cuisine: American
Servings: 4 people
Calories: 202kcal
- ¼ cup olive oil
- 2 tbsp rice vinegar
- 3 tbsp fresh orange juice
- 1 tsp maple syrup
- 1 tbsp Dijon mustard
- zest from one navel orange
- 1 tsp fresh grated ginger
- salt and pepper
Begin by zesting the orange using a fine grater. Juice the orange until you have 3 tablespoons of fresh juice.
Peel and grate the fresh ginger using a fine grater.
Add all ingredients to a jar.
Close the jar and shake well to thoroughly mix all the ingredients.
Take a moment to taste the vinaigrette and adjust the seasoning to your preference. Add more vinegar, maple syrup, salt or other ingredients if desired.Serve and enjoy!
- Choose a quality olive oil, it makes a big difference in the overall flavor of the vinaigrette. I prefer selecting a cold-pressed, extra virgin olive oil stored in a dark glass bottle.
- Don't be afraid to experiment with the ratios of the ingredients in the vinaigrette. If you prefer a tangier vinaigrette add a bit more vinegar or if you like a sweeter vinaigrette add a bit more maple syrup.
- I recommend using a micro plane grater for grating the ginger very finely.
- If the vinaigrette solidifies in the refrigerator due to the olive oil, let it sit at room temperature for 10 minutes before serving.
Serving: 26.18g | Calories: 202kcal | Carbohydrates: 25.9g | Protein: 1.6g | Fat: 7g | Saturated Fat: 0.9g | Sodium: 287mg | Potassium: 236mg | Fiber: 1g | Sugar: 21.4g | Calcium: 32mg | Iron: 2mg