In The Kitchen with Laura McKenna: Orange Vinaigrette Recipe
September 24, 2025 2:46 PM CDT
By: Laura McKenna
Supported by
I’ve been on an Oil & Vinegar dressing kick lately but I also like a zingy Raspberry Vinaigrette every now and again. I had a few extra oranges on hand and thought- How about an Orange Vinaigrette? That might be tasty!
So I messed around and came up with this perfect ratio of a sweet and tart Orange Vinaigrette that didn’t even need any oil. Hope you like it, too!
WHAT YOU’LL NEED:
-Juice from 1 and 1/2 oranges (approx. 1/2 cup)
-3 TBSP balsamic vinegar
-2 TBSP honey
-2 TBSP mustard of your choice*
-1 tsp. ground black pepper
-1 tsp. garlic powder
WHAT YOU’LL DO:
Squeeze the juice from one and half oranges (or the equivalent of a half cup of orange juice).
Whisk the orange juice with all other ingredients (or if you have a shakable dressing container, use that). Enjoy right away on a salad or allow the dressing to sit in the fridge overnight to really let the flavors meld together.
*I don’t know how a regular yellow mustard would taste in this but use any other type of thick course, ground mustard. I used a Sweet Mustard when I made it. But I also have Stone Ground Mustard that I’ll be trying next.
Want to send a recipe or message to Laura? Email anytime, she’d love to hear from you: [email protected]
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