New This Month

Orange Vinaigrette

  • Yield: Makes 3/4 cup


  • 1/4 cup fresh orange juice
  • 1/4 cup lemon juice
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons canola oil


  1. Combine the juices and salt and pepper. Slowly whisk in the oils until incorporated. The vinaigrette will keep, tightly covered, in the refrigerator for 2 days.

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