Mustard 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 a salad on the table every single night. The combination of fresh orange juice, orange zest, and apple cider vinegar creates a beautifully balanced acidity that feels lively without being sharp. A touch of raw honey and ground turmeric round everything out, giving the dressing a warm, golden color and a subtle depth that store-bought bottles rarely manage to pull off. So many commercial dressings sneak mustard in as an emulsifier, which makes finding a safe option genuinely frustrating — here, the slow drizzle of olive oil whisked into the citrus base does that job naturally, no mustard needed. Fresh thyme is optional but worth it if you have it on hand, adding a faintly herbal note that pairs beautifully with roasted vegetables, grain bowls, or crisp greens. It keeps in the fridge for up to five days, so you can make a jar at the start of the week and reach for it whenever you need something bright and effortless.
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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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