Citrus Vinaigrette

This is a tangy dressing that works well on on our Curly Endive salad.

  • Yield: Makes 3/4 cup
Citrus Vinaigrette

Source: Martha Stewart Living, December/January 1997/1998


  • 1 teaspoon white-wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1/2 cup freshly squeezed grapefruit juice
  • 2 tablespoons canola oil
  • 1 large grapefruit, peeled, pith removed, and sectioned
  • Salt and freshly ground black pepper


  1. In a small bowl, whisk together vinegar, lemon juice, honey, grapefruit juice, and canola oil. Add grapefruit sections; season with salt and pepper. Keep vinaigrette in airtight container in refrigerator up to 3 days.


Be the first to comment!