It’s EASY to make this delicious Orange Herb Vinaigrette in under 5 minutes, to add flavor and color to your favorite mixed green or couscous salads.
If you’re looking for a new salad dressing that has a ton of flavor, may I suggest this orange herb vinaigrette? I originally found it in a recipe I was trying a few years ago, and have made this salad dressing many times since then.
It only takes a few minutes to throw together, which is another win-win for busy folks, and it tastes great on orzo or couscous salads, as well as on a chilled mixed green salad. YUMMO! Here’s how to make this simple dressing:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Ingredients Needed For Orange Herb Vinaigrette
To make this orange herb vinaigrette you will need the following ingredients (shown below). They are oil, white wine vinegar, an orange, honey, and some dried spices (turmeric, tarragon, thyme, salt & pepper).
I typically use vegetable oil for this vinaigrette, but you can substitute canola or grapeseed oil, as well, for the same great taste. It’s also helpful to have a microplane (seen in photo below) to finely grate or “zest” the orange peel. TIP: If you don’t have access to a microplane zester, use the smallest opening on a box grater. The orange “zest” is added, in addition to the juice of the orange, for an abundance of citrus flavor.
Mix Up The Vinaigrette
Just in case you’re wondering, I don’t mean “confuse the vinaigrette” when I say “mix up the vinaigrette”. OK? OK. Just makin’ sure we’re on the same page here (wink, wink). Place all the ingredients EXCEPT for the salt and pepper into a small bowl or measuring cup. Whisk well, with a wire whisk or a small fork, until the ingredients are fully combined and the vinaigrette has emulsified.
To “emulsify” salad dressing means to mix so thoroughly that ingredients that normally don’t combine well (like oil and water), can “come together” in a way that transforms them into a stabilized unit. Most vinaigrettes are emulsified, to fully incorporate the vinegar and oil, which are pretty standard ingredients.
Ready To Serve!
Once the vinaigrette has emulsified, season it lightly to taste, with the salt and ground black pepper. Give it another quick stir, and the vinaigrette is ready to be used.
Drizzle this salad dressing over your favorite mixed green salad, orzo or couscous salad. In the photo below, you can the vinaigrette being drizzled over my Cranberry Orange Israeli Couscous. It tastes FANTASTIC! Hope you like it, too.
In no time at all you can create this wonderful homemade salad dressing. I’m confident you will enjoy it, using your own ingredients, and made in your own kitchen. Thanks for stopping by today, and spending some of your valuable time on this blog. Take care, and have a great day. See below for the printable recipe card.
Looking For More SALAD DRESSING Recipes?
You can find all of my salad dressing recipes in the Recipe Index, located at the top of the page. I have quite a few, including:
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Original recipe source (a blog no longer around): http://artisinalfood.blogspot.com/2011/12/israeli-couscous-with-cranberries-and.html
It's EASY to make this delicious Orange Herb Vinaigrette in under 5 minutes, to add flavor and color to your favorite mixed green or couscous salads.
- 3 Tablespoons vegetable oil (or canola/grapeseed oil)
- 1½ Tablespoons white wine vinegar
- 1 Tablespoon honey
- 1 medium orange (juice and zest)
- ½ teaspoon turmeric
- ½ teaspoon dried thyme
- ½ teaspoon dried tarragon
- salt/pepper, to taste
Place all ingredients EXCEPT for salt and pepper in a small bowl or measuring cup. Whisk well, with a wire whisk or a small fork, until the ingredients are fully combined and the vinaigrette has emulsified. NOTE: To "emulsify" salad dressing means to mix so thoroughly that ingredients that normally don't combine well (like oil and water), can "come together" in a way that transforms them into a stabilized unit.
Season lightly with salt and black pepper, to taste. Stir again, and then drizzle over salad to serve.
Store any leftover vinaigrette in a sealed container in the refrigerator for up to 2-3 days. Remove vinaigrette from refrigerator a few minutes before serving, and stir well, to re-blend before using.
Here’s one more to pin on your Pinterest boards!
This recipe also makes a nice marinade for chicken or pork….