Orange - Honey - Mustard Salad Dressing

This citrus vinaigrette comes together in one bowl with a whisk. Frozen orange juice concentrate gives you intense, concentrated orange flavor without watering down the dressing the way fresh juice does. Honey, white wine vinegar, and dry mustard round it out into a bright, sweet-tangy emulsion.

Sunflower oil keeps the flavor neutral so the orange and honey can shine. Olive oil would work but adds a grassy note that competes with the citrus.

Whisk until fully emulsified. You want a thick, creamy-looking dressing, not a separated oil slick sitting on top of the vinegar.

Kitchen Tips

• Use thawed concentrate straight from the can. Don’t dilute it with water, or the dressing will be too thin and the orange flavor too weak.
• Whisk the vinegar, honey, mustard, and salt together first, then drizzle in the oil slowly while whisking. This builds a stable emulsion that won’t separate in the fridge.
• Store in a sealed jar in the refrigerator for up to a week. Shake or whisk again before each use.

Variations

• Swap dry mustard for a teaspoon of Dijon mustard for a sharper, more complex bite.
• Add a pinch of ground ginger or a splash of soy sauce for an Asian-inspired twist.
• Toss with spinach salad, sliced strawberries, and toasted almonds for a classic pairing.