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Orange Vinaigrette
Orange Vinaigrette Recipe
This orange vinaigrette is a refreshing salad dressing with a citrus vibe which can be made in under 10 minutes. It is versatile to use on any salads: vegetarian, chicken or seafood.
If you want to make smaller servings of this orange vinaigrette, refer to this recipe instead.
Ingredients:
- 1/2 cup (100 ml) pure orange juice freshly squeezed or store-bought#
- 1/4 cup (50 ml) extra-virgin olive oil (evoo)
- 4 tsp (20 ml) white wine vinegar (or apple cider vinegar)
- 1/2 tsp lemon juice
- 2 tbsp (30 ml) honey, agave or maple syrup to taste; use less for lower carb
- small pinch of sat salt to taste
- freshly cracked black pepper to taste
# Use pure 100% orange juice such as Florida Orange, Sunraysia or Tropicana; shake well before use.
Optional extras (for herbed version):
These ingredients are optional, and adds a herbed, savoury depth of flavour to the basic orange vinaigrette recipe. It goes particularly well with chicken & fish.
- 2 tsp dijon mustard
- 1/2 tsp dried herbs (such as Italian seasoning) or 1 tsp freshly chopped herbs (such as dill)
- 3 cloves minced garlic
- zest of half an orange
You also need:
- 200ml food-grade glass jar (e.g. mason or a recycled jam jar) with a tight lid
Directions:
- Method 1: Shake. Add the ingredients in a mason or a recycled glass food jar. Cover the lid tightly and shake until the dressing is combined.
- Method 2: Whisk. Add the ingredients in a large bowl or measuring cup. Combine using a hand whisk or a milk frother to emulsify all the ingredients.
- Serving suggestion. This salad dressing keeps well in the fridge for a week. To serve, measure out the desired amount of salad dressing, and shake or whisk the dressing well just before drizzling over the salad.
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Great use of orange juice as salad dressing! Next time I will try the “shake a shake” mason jar method :p