Total Time
Prep 5 mins
Cook 0 mins

Beautifully-colored salad dressing works well with greens and is also great over bananas and pears. Recipe makes 2 1/2 cups so it's great for large get togethers.


  1. Process all ingredients except oil in a food processor or blender; with motor running, gradually add oil in a steady stream.
  2. Refrigerate.
Most Helpful

A++++++++. This was super easy to make and had a great flavor. I did a trial run with my parents and husband...they loved it. Sweet, but not too sweet, tart and creamy and absolutely delicious. I only had lemonsso I substituted the lemon for the orange. We had it on spinach with feta and julienned carrots and walnuts. MMMMMM. My husband liked it so much he kept dipping veggies in it (may make with less oil for a dip). Will be bringing it to Thanksgiving Day. Thanks for the keeper.

Chef Johnsonville November 23, 2009

This is not only the prettiest dressing I've ever made but it's hands down the best - I'm so glad it made so much. I used 3/4 C of oil and had it over a garden salad. It whipped up so quickly in the blender it was no problem to make for a quick lunch. Thanks for posting this!

partysweets May 13, 2013

This was very good! I subbed stevia for the sugar and used this for a spinach salad with green apples, pears, pecans, & dried cranberries. Love cranberries and this was a beautiful showcase of them. Thanks!!

Mindelicious November 26, 2010