New This Month

Papaya Citrus Vinaigrette


Use this vinaigrette to dress mixed greens, sliced avocado, or our Easter Salad.

  • Yield: Makes about 3/4 cup

Source: Martha Stewart Living, April 1998


  • 1/2 tablespoon Dijon mustard
  • 5 tablespoons extra-virgin olive oil
  • 5 teaspoons freshly squeezed lemon juice
  • 5 teaspoons freshly squeezed orange juice
  • 1 teaspoon white-wine vinegar
  • 1/2 tablespoon honey
  • 1/2 teaspoon salt
  • Pinch of freshly ground pepper
  • Seeds from 1 small red papaya


  1. In a medium mixing bowl, whisk together Dijon mustard and 1 tablespoon olive oil. Whisk in lemon juice. Whisk in another tablespoon olive oil. Whisk in orange juice and another tablespoon olive oil. Whisk in vinegar, honey, salt, pepper, and remaining 2 tablespoons olive oil.

  2. Gently stir reserved papaya seeds into salad dressing. Use immediately, or store in an airtight container in the refrigerator for up to 1 day.

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