This simple four-ingredient Orange Mustard Dressing is full of flavour. It’s a versatile dressing that can be used on fresh salad greens, as a marinade for meats, or drizzled over your favourite vegetables.
This Orange Mustard dressing is perfect for adding a zesty zing to any salad! Made with orange juice, lemon juice, whole grain mustard, and olive oil, it’s sure to become a new favourite.
We have used it in our Orange & Fennel Salad, but it would also be great as an alternative dressing in our Romaine Avocado Salad or even in our Roasted Beet Salad.
Table of contents
More on Whole-grain Mustard
Whole Grain mustards have been ground just enough to form a paste but not so much that they fully break down all the mustard seeds, creating a thick, coarse texture.
Most are of Dijon influence or a variation of that, which means they use wine instead of vinegar and brown and black seeds instead of yellow (they have the most texture and intense flavour).
Ingredients and Substitutions
There are no flash ingredients in our Orange Mustard Dressing; they are all readily available from your supermarket:
- Orange Juice - well, it wouldn't be an orange dressing otherwise 😉 but you can certainly use mandarines, tangerines, tangelos or even blood oranges.
- Lemon Juice - adds a bit more acidity and partners beautifully with the oranges; you can swap for lime juice if you prefer. If you prefer to use vinegar, try white, sherry or apple cider vinegar, but you may have to add some sweetener like honey or maple syrup, or it could be a bit on the acidic side.
- Whole-grain Mustard - added for its texture and flavour, we love how it gives your salad a confetti look. Swap for a Dijon mustard if you are unable to find the grainy version.
- Olive Oil - we like the robust flavour of full-bodied olive oil but if you prefer something lighter, try a virgin or extra virgin blend.
You Will Need
How to Make It
- Place all your vinaigrette ingredients in a small glass jar, season with sea salt and cracked black pepper, and then shake until emulsified.
- Taste and adjust seasonings according to your taste.
- Pour into a container with a tight-fitting lid; glass jars are perfect for this, and store in the fridge until you are ready to use. You will need to bring it to room temperature as olive oil hardens when cold.
What Can I Use It On?
Not only is our Orange Mustard Dressing great on salads like fresh green salads, fennel salads, and hearty green salads with spinach, chard or silverbeet, but it is also wonderful to drizzle over steamed vegetables like cauliflower, broccoli or asparagus or roasted veggies like potatoes, carrots or beets.
And, if you’re feeling adventurous, you can even use it as a marinade for pork or beef or to drizzle on perfectly grilled chicken or fish.
People Also Ask...
Our Orange Mustard Dressing recipe will make just under half a cup of dressing or 7 tablespoons, which is enough for one salad that serves approximately 4 people.
The nutritional information has been calculated per tablespoon.
Store the dressing in a tight jar with a lid so that it’s easy to shake when you need to mix it up before serving.
As it uses fresh ingredients like orange and lemon juice, it will only keep in the fridge for approximately 3-4 days.
The orange mustard dressing is suitable for dairy-free, nut-free, and vegetarian/vegan diets.
You will need to check that there are no additives or fillers in the type of wholegrain mustard that you use for whole30 paleo, gluten-free diets.
The added orange juice makes it unsuitable for low-carb and keto diets.
It contains 56 calories per serving and one gram of net carbs.
More Dressings & Vinaigrettes
Recipe Card
Equipment
- Glass jar or a container with a tight fitting lid
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon orange juice
- 1 tablespoon wholegrain mustard seeded mustard
- Sea salt and cracked black pepper
Instructions
- Place all your vinaigrette ingredients in a glass jar, season and shake until emulsified.
- Taste and adjust seasonings according to your liking.
- Keeps in a covered container in your fridge for approximately 3-4 days.
Notes
- This salad makes just under half a cup of dressing which is enough for a salad that serves four. The nutritional information has been calculated per tablespoon.
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