Orange Ginger Vinaigrette

5 from 2 votes

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

Total Time10

Course: Salad

Cuisine: American

Servings: people

Calories: 202kcal

Author: Christy Faber

Ingredients

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

Instructions

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!

Notes

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.

Nutrition