Mushroom Free Orange-Garlic Vinaigrette
Bright, citrusy, and just a little punchy from fresh garlic and ginger, this vinaigrette is the kind of dressing that makes you want to put it on everything. The combination of fresh orange juice, zest, and apple cider vinegar creates a beautifully balanced base — tangy without being sharp, sweet without being cloying. A touch of raw honey and ground turmeric round it out with warmth and a gorgeous golden hue that looks stunning drizzled over any salad. Many store-bought dressings sneak in unexpected ingredients, so making your own from scratch means you know exactly what's going in the bottle. Whisking the olive oil in slowly is the key move here — it takes about a minute but gives you that lightly emulsified, restaurant-quality texture. Fresh thyme is optional but genuinely worth it if you have some on hand, adding a subtle herbal note that ties everything together. Make a jar on Sunday and you've got a vibrant, fridge-ready dressing for the whole week.
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Learn more →Ingredients
8 servings
- ¼ cup fresh orange juice (from about 1 large orange)
- 1 tsp orange zest
- 3 tbsp apple cider vinegar
- 1 clove garlic, finely minced or grated
- ½ tsp fresh ginger, finely grated
- 1 tsp raw honey
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅓ cup extra-virgin olive oil
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Combine the orange juice, orange zest, apple cider vinegar, garlic, ginger, honey, sea salt, and turmeric in a small bowl or jar and whisk together until the honey is fully dissolved.
- 2
Drizzle in the olive oil in a slow, steady stream while whisking constantly until the dressing is emulsified and slightly thickened, about 1 minute. Stir in the fresh thyme, if using.
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