Orange Balsamic Vinaigrette

UPDATE: Check out this new “Master Salad Dressing Builder” post that teaches you the concepts behind a great, easy, and customizable DIY salad dressing.


  • 2/3 cup EVOO
  • 1/3 cup balsamic vinegar
  • 1 orange juiced (preferably Florida juice orange for more juice)
  • honey or agave or other sweetener
  • dried basil
  • dried oregano
  • a few sprigs parsley
  • *optional – 1 strand (or stick or stalk?) scallion
  • *optional – 1-2 cloves garlic (as much as I love garlic, I took the garlic out of the recipe)
  • salt & pepper


  1. Pour EVOO, balsamic vinegar, and OJ into large mixing bowl (or food processor).
  2. Whisk for a bit and then add in dried basil and oregano generously (or not, if you’re stingy).
  3. Finely chop parsley (and scallion) and add that into the mixture. Whisk again.
  4. Add salt, pepper, and honey/agave to taste.

You’re done. It is helpful if you intend on using this vinaigrette later to remember to re-whisk or shake well if you put it into a bottle, or you’ll get an oily dressing on top, and a more vinegary dressing at the end.

Serving suggestion: serve with mixed greens (dark greens, arugula, etc.) with tosted pecans (or sliced, toasted almonds, walnuts, or *insert_favorite_or_available_nut_here*) and craisans (dried cranberries).


One thought on “Orange Balsamic Vinaigrette

  1. Pingback: How to Create Simple Yet Delicious DIY Salad Dressings | Home of Uninterpreted Facts

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