Citrus Champagne Vinaigrette being poured on a salad

Citrus Champagne Vinaigrette

This bright Citrus Champagne Vinaigrette uses citrus champagne vinegar, fresh lemon juice and extra light olive oil for the perfect balance of flavors for a spring salad. 

Course Condiments, Dressing
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 1 oz servings
Calories 104 kcal


  • 1/8 tsp salt
  • 1 tsp minced garlic
  • 1 tbsp water
  • 1 tbsp lemon juice fresh squeezed
  • 1 tsp Dijon mustard Grey Poupon preferred
  • 2 tbsp citrus champagne vinegar O Olive Oil brand preferred
  • 3/4 cup extra light olive oil Bertolli preferred
  • salt and pepper to taste


  1. In a small food processor with a spout, combine salt, garlic, water, mustard, lemon juice, vinegar and one tablespoon of the olive oil. Pulse to combine. 

  2. With the food processor running, slowly drizzle in the remaining olive oil. This will take approximately five minutes if you are drizzling slowly enough. 

  3. Season with salt and pepper and serve. Vinaigrette will keep in a air-tight container for 10-14 days in the refrigerator. 

Recipe Notes

Nutrition Facts:
Calories: 104; Total Fat: 12 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Total Carbohydrates: 0 g; Sugar: 0 g; Protein: 0 g.