Orange Mustard Vinaigrette

Rating: 3.69 stars
16 Ratings
  • 5 star values: 2
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0

Tangy and sweet vinaigrette tastes wonderful over fresh greens, tomatoes, or avocados.

By MCRAIB
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium bowl, whisk together the balsamic vinegar, olive oil, orange juice, orange zest and mustard. Use immediately, or store in the refrigerator for up to one week.

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Nutrition Facts

Per Serving:
260.9 calories; 0.7 g protein; 8 g carbohydrates; 0 mg cholesterol; 84.6 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Minnetonka Mom
Rating: 4 stars
09/30/2005
My husband and I recently started eating healthier and that included eating more salads and with vinaigrettes rather than commercial salad dressings which can contain lots of saturated fat and sodium. That being said this is a pretty good recipe. It is quite tart though so I added a couple tablespoons of honey and that seemed to do the trick and was a nice compliment with the mustard and orange. It is also quite a large recipe so you may want to cut it in half if you don't plan to use it all week. All in all I'm glad I found this recipe and plan to continue to use it in the future. Read More
Helpful
(20)

Most helpful critical review

Jillian
Rating: 2 stars
04/11/2011
I love balsamic vinegar and I love the flavor of orange however this vinaigrette was a complete was of ingredients. The balsamic overpowered the orange flavor and the mustard came through - but not in a good way. I tried to save it with some sugar a bit of salt and some orange juice... Read More
Helpful
(33)
16 Ratings
  • 5 star values: 2
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jillian
Rating: 2 stars
04/11/2011
I love balsamic vinegar and I love the flavor of orange however this vinaigrette was a complete was of ingredients. The balsamic overpowered the orange flavor and the mustard came through - but not in a good way. I tried to save it with some sugar a bit of salt and some orange juice... Read More
Helpful
(33)
Minnetonka Mom
Rating: 4 stars
09/30/2005
My husband and I recently started eating healthier and that included eating more salads and with vinaigrettes rather than commercial salad dressings which can contain lots of saturated fat and sodium. That being said this is a pretty good recipe. It is quite tart though so I added a couple tablespoons of honey and that seemed to do the trick and was a nice compliment with the mustard and orange. It is also quite a large recipe so you may want to cut it in half if you don't plan to use it all week. All in all I'm glad I found this recipe and plan to continue to use it in the future. Read More
Helpful
(20)
Kimberly Riggi
Rating: 4 stars
02/01/2007
Pretty good. Not enough orange flavor to balance out the strong vinegar flavor for me. Read More
Helpful
(5)
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Susan
Rating: 4 stars
04/19/2011
Use White Balsamic Vinegar instead of dark. Or you can use rice wine vinegar which is sweeter. Be sure you have a good sweet orange. Read More
Helpful
(5)
Craig J. Doucette
Rating: 4 stars
10/15/2009
I liked this just fine. It has helped inspire me to start making my own salad dressings instead of buying store bought. Read More
Helpful
(4)
dbray
Rating: 4 stars
03/09/2010
I made a few changes - more like I used the spirit of the recipe. I used 1/4 cup orange juice 1/4 cup white wine vinegar and 1/2 cup olive oil. Added 1 TBS minced scallions and 1 Tsp sugar. Going to use for a cumber salad and that will be served on the side with Southwest Bean soup and rustic bread. Read More
Helpful
(3)
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Patti Collins
Rating: 4 stars
05/25/2009
My husband and I really enjoyed this. If you like the flavor of Balsamic vinegar you'll like this. Read More
Helpful
(3)
Jill Surine
Rating: 4 stars
11/25/2009
This was very good! I was given a friend's CSA shares and didn't know what to do with chicory and tat soi. I decided to chop them both up and wilt them in some olive oil and a little butter a clove of minced garlic and a couple Tbsp of diced onion. I put that in a bowl and poured this dressing over the top along with some pine nuts. YUM! It's really good. I will make this dressing again to try on other things! Read More
Helpful
(3)
Server33
Rating: 4 stars
05/20/2007
Needs less vinegar or more oil. I added more oil and orange juice & zest. But very good. Read More
Helpful
(3)
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