Today I want to share one of my hands-down absolute favorite Vinaigrettes. One of my favorite dressings of any kind. It’s Honey Citrus Vinaigrette. I’ve been making it for years, and every time I make it, my love for it is reaffirmed. I think you’ll love it as much.

Honey Citrus Vinaigrette

This little dressing is like a spring tonic. It’s fresh, it’s bright, and you’ll probably just want to drink it, it’s that good. It’s simple, too, and you may even have everything on hand that’s needed for Honey Citrus Vinaigrette.

About Honey Citrus Vinaigrette:

As the name implies, this dressing is made with Honey and Citrus, but there’s a touch of Vinegar, too, for a little extra oomph.

The Citrus:

• Make the dressing with oranges or a variety of citrus. Tangerines, tangelos, and cuties are all great. If you catch blood oranges in season, they’re marvelous in this dressing.
• Try making it with lime (and maybe a little cumin) or lemon for a Southwestern spin; that’s good, too. Choose rice vinegar and sesame seeds for a little Asian flair (leave out the poppy seeds).

I’d advise doubling or tripling this dressing because you’ll probably want to keep it on hand for a while. Honey Citrus Vinaigrette is excellent for a winter salad, and in the late spring when everything is brown and muddy and dreary, this bright little dressing makes the day seem better.

Orange Avocado and Red Onion Salad

Favorite Salads with Honey Citrus Vinaigrette:

I use this dressing a lot and really love it on my Orange, Avocado, and Red Onion Salad, which is just oranges or Mandarin oranges, slices of avocado, and red onion layered on a bed of lettuce. Scatter thinly sliced red onion over the top, and you’ll have a gorgeous presentation.

Another favorite salad that I use Honey Citrus Vinaigrette on is my “Beet Goes On” Salad. Yeah, about that name. I just couldn’t help myself at the time! The Beet Goes On is butter or bibb lettuce, pickled or roasted beets, and goat cheese. It’s also strewn with thinly sliced red onion. The dressing is magical on this salad.

Try Honey Citrus Vinaigrette as a dressing for a fruit salad (add more honey or leave out the garlic, if you want, and definitely use the poppyseeds) or toss it over simple orange supremes or slices.

The Beet Goes On Salad with Honey Citrus Vinaigrette

Making Honey Citrus Vinaigrette:

Toss Honey Citrus Vinaigrette together, carelessly and spur of the moment; the measurements aren’t so particular that they can’t just be eyeballed. It always turns out great.

These types of citrus vinaigrettes usually have one-half part oil and about a quarter each of citrus and vinegar, but don’t sweat the proportions. If you’re a bit light on the citrus,  add a bit more vinegar, and possibly a bit more honey. The Dijon helps thicken and emulsify, and the garlic and zest add so much flavor.

Any light vinegar is perfect: White Wine or Rice Vinegar are both great, and Champagne Vinegar is best of all if you 1) can find it and 2) find it for a decent price. It seems to be more available these days.

Saving Money on Groceries:

What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
• Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.

The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.

Oranges:

• Oranges are almost always less when bought by the bag, but check carefully for any signs of mold/mildew.
• Best pricing is usually late winter/early spring, but varieties of “orange” citrus come into season at different times; there is usually a bargain to be had no matter the time of year.
• To keep them at their peak, leave a few on the counter for the kids, but store the remainder in the fridge in a container with paper towels on the bottom and loosely covered.

Olive Oil:

• Unfortunately, price can be a factor. At the grocer, look for sales; the best are buy one/get one free or half off, especially if there are coupons. Compare sizes (in this case, smaller bottles are usually the best bargain) and pricing, and point out any coupons to the clerk.
• Check buyers’ clubs or the discount stores for a range of pricing and quality. Aldi Specially Selected made Consumer Reports’ Best Olive Oil list.
• Good olive oil (look for a dark bottle labeled extra virgin; points if cold pressed and a single place of origin) should be used as a condiment, to add flavor (choose one you like the taste of) to dishes; basic, less expensive olive oils are for cooking.
• Store in a cool dark cupboard. Larger bottles can be divided into glass containers, one handy and the other tucked away. Don’t be stingy with it; once open, olive oil begins to degrade in a couple of months.

Dijon Mustard: 

• Like most condiments, Dijon should be stocked for the year during the Summer Holidays when condiments reach rock bottom pricing. There might be a Hail Mary during Super Bowl week.
• Store and discount brands are a great value.
• When finished, add a little vinegar of choice, olive oil, salt, and pepper to the container and shake for a quick dressing.
• After opening, store Dijon and other mustards in the fridge for six to 12 months. If possible, store upside down for a good seal; no more crustiness when the bottle is opened.

Honey Citrus Vinaigrette

Honey Citrus Vinaigrette

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Super easy dressing but tastes so good! You might have everything you need on hand.

• Author: mollie kirby
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 3/4 cup 1x
• Category: Salad Dressings
• Cuisine: American

Ingredients

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• Juice and zest from one orange (or about 1/4 cup of orange juice)
• 1 1/2 teaspoons to a tablespoon honey
• 1/4 cup light olive oil
• 1/2 to one teaspoon Dijon
• 2 tablespoons of a light vinegar, and up to 1/4 cup depending on how sweet/tart you’d like the dressing to be
• 1 clove garlic, crushed and finely minced
• a few grinds of pepper
• 1/4 teaspoon salt
• Poppy seeds, optional
• Salad greens and/or fruit of your choice.

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Instructions

Mix all dressing ingredients in a small jar and shake. (Add poppy seeds if using. Poppy seeds go best with a fruit salad or salads with fruit.)

Notes

When stored in the fridge, the olive oil might harden. Keep it in the door where it is not as cool, bring it out ahead of time to dress salads or microwave it for a few seconds to warm the oil.