Orange Vinaigrette

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Serves: 32,Yield: 1quart
  • About This Recipe

    “Sweet and tangy vinaigrette. Can be used as a marinade for chicken too!”


  • 1cupred wine vinegar
  • 3/4 teaspoonblack pepper
  • 3/4 teaspoonsalt
  • 2teaspoonschopped garlic
  • 1tablespoondried tarragon
  • 1/2 teaspoondried basil
  • 1tablespoonWorcestershire sauce
  • 2tablespoonsDijon mustard
  • 1lemon, juice of
  • 1/2 cupolive oil
  • 1cuporange juice
  • 1cupwater
  • Directions

  • Mix all ingredients together.
  • Serve over salad.
  • Store in the refrigerator.
  • Reviews

  • “Made for Spain & Portugal’s June, 2010 Tag Game – ORANGES!I halved the recipe and still had waaayyy more than I’ll ever use.I tried it both ways–as a salad dressing for a spring salad of mesculan greens, oranges and cukes, as well as a marinade for chicken breasts.I’m having difficulty rating this because, for me, it tasted too much like a marinade to use as a salad dressing, and even as a marinade for the chicken, there was just too much of an aftertaste.For these reasons, I want to be fair and NOT rate this recipe.It’s obvious others truly enjoyed it.My taste buds, unfortunately, were not happy campers.But as in all lessons learned…Nothing ventured…nothing gained. How will you know unless you try something?Thank you for posting.”

  • “This is so yummy!I made it with fresh-squeezed orange and lemon juices (that’s just what I happened to have), and it was excellent.But next time I will half or quarter the reciep – I ended up freezing about half of it; we’ll see if it keeps!”

  • “I made this to go with a simple salad of mixed greens and tomato.It was a little too tart for our family so I added some sugar for extra sweetness.Then we enjoyed a nice, tasty salad.”