Name: Citrus-Basil Vinaigrette recipe
Ingredients: ¼ cup olive oil;2 tablespoons orange juice;1 tablespoon lemon juice;¼ lemon, zested;½ teaspoon salt;1 tablespoon honey;⅛ cup chopped fresh basil;1 teaspoon white wine vinegar

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Ingredients

¼ cup olive oil 2 tablespoons orange juice 1 tablespoon lemon juice ¼ lemon, zested ½ teaspoon salt 1 tablespoon honey ⅛ cup chopped fresh basil 1 teaspoon white wine vinegar

Nutrition Info

140.2 calories carbohydrate: 5.6 g cholesterol: : - fat: 13.5 g fiber: 0.1 g protein: 0.1 g saturatedFat: 1.9 g servingSize: - sodium: 291.5 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

Directions

In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.

Recipe Yield

4 servings

Recipe Note

This dressing is lovely yellow color, and we use it on a mixed green salad (mixed Romaine and European greens), tossed with small broccoli and cauliflower florets, raisins or sweetened dried cranberries, and shredded Cheddar or crumbled Gorgonzola cheese. The sweet-tart zestiness of the dressing perks up the salad! The yield depends on how much salad dressing you prefer. For us, this recipe makes enough dressing for about 4 large salads.

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Citrus-Basil Vinaigrette

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