Low carb citrus vinaigrette will be your new favorite salad dressing! This light vinaigrette is made with sautéed garlic and golden raisins, and mixed with fresh lemon, lime and orange for a bright and balanced vinaigrette to drizzle over your favorite greens.
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Pairing lemons, limes and oranges together is one of my favorite combinations. Together they make flavorful mocktails, sauces and baked goods.
This is one of my favorite dressings that is often made at home and when visiting family and friends. The recipe is quick and easy, and forgiving.
What Pairs with Low Carb Citrus Vinaigrette?
Dark greens pair well with this vinaigrette. Spring mixes, spinach, kale, arugula, mustard greens and parsley.
Soft cheeses, such as feta, gorgonzola and goat cheese pair nicely with the citrus flavors.
The addition of more tart flavors such as pomegranate, craisins, orange segments help highlight the dish.
Sliced, slivered or candied nuts are a warm welcome for some additional crunch to the salad.
We use pure olive oil to make our citrus vinaigrette. Other good choices are, safflower, canola and vegetable.
What you will need:
- Orange
- Lemon
- Lime
- Garlic clove
- Golden raisins
- Oil
- Dijon mustard
- Swerve granulated
- Kosher salt
- Skillet
- Blender
Nutrition Facts for Citrus Vinaigrette
There will be slight variations in nutritional facts as all citrus fruits vary in size. Each serving approximately contains, 91 calories, 8.9 grams of fat, 3.5 net carbs and .2 grams of protein.
How to make Low Carb Citrus Vinaigrette
There is less than 5 minutes of cook time and the rest is juicing the citrus and blending it all together.
Place about a tablespoon of oil in a skillet over medium heat. Mince the garlic clove and add to the skillet along with the golden raisins. Sauté, stirring often, until the garlic begins to turn light golden brown. Remove from heat.
Cut the lemon, lime and orange in half and squeeze or use a juicer to extract the juices. Make sure to remove all of the seeds.
Add the raisins and garlic and all of the remaining ingredients to a blender and pulse until the raisins are broken up.
Use immediately or store in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before using.
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Low Carb Citrus Vinaigrette
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Category: Sauces
- Method: Blender
- Cuisine: American
- Diet: Gluten Free
Description
A delicious low carb, light and bright, triple citrus vinaigrette for your favorite greens.
Ingredients
1 Orange
1 Lemon
1 Lime
1 garlic clove
1 TBL golden raisins
1/3 cup Oil, divided
1 tsp dijon mustard
2 tsp Swerve granulated
1 tsp Kosher salt
Instructions
Place a tablespoon of oil in a skillet over medium heat.
Mince the garlic clove and add to the skillet along with the golden raisins. Sauté, stirring often, until the garlic begins to turn light golden brown.
Remove from heat.
Cut the lemon, lime and orange in half and squeeze or use a juicer to extract the juices.
Add the raisins, garlic, remaining oil and the rest of the ingredients to a blender and pulse until the raisins are broken up.
Notes
*We use pure olive oil for this recipe, other good choices are safflower, canola and vegetable.
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 91
- Fat: 8.9 grams
- Carbohydrates: 3.5 net
- Protein: .2 grams
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