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Fresh Citrus “Vinaigrette”

Fresh orange and lemon juices replace the vinegar in this refreshing dressing. Try it on greens, or use it to create a salad with cooked rice (try a mixture of brown and wild rice), diced vegetables and chopped toasted nuts.



1          teaspoon orange zest, finely chopped

1          teaspoon fresh thyme

6          tablespoons fresh orange juice

2          tablespoons fresh lemon juice

2          teaspoons Dijon-style mustard

            pinch kosher salt

6          tablespoons light olive oil


1. In a food processor: Put the zest, thyme, orange juice, lemon juice, mustard and salt into the work bowl of a food processor. Process on chop until blended, 10 seconds. With the machine running, add the oil through the small hole in the top. Process until
completely emulsified.


1. By hand: Put the zest, thyme, orange juice, lemon juice, mustard, and salt into a small bowl. Whisk to blend. After mixture is blended, continue whisking and add the oil in a slow steady stream – continue whisking until the mixture is emulsified.

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