Citrus-Basil Vinaigrette

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.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 140 Calories

Ingredients

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

Recipe Instructions

Step 1

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.