Orange Vinaigrette Salad Dressing
Do you ever get an idea in your head for a food you want to make? Just me? I get ideas in my head and sometimes I make them right away and sometimes they twirl in my brain for a long time. When I finally start testing my dreams can come true, or totally be crushed. (Don’t ask about the pistachio fig ball disaster of 2019.)
Orange Vinaigrette Salad Dressing was one of those ideas I had and it took a long time to actually start testing. Once I did, I knew I was on to something. This dressing is sweet, but not too sweet, Acidic, but not harsh, and has a healthy dose of olive oil to round out the flavors. It may be my new favorite dressing.
I like to serve it with mixed greens and orange slices. You can just use an orange or clementine, but you could also use canned mandarin orange segments. Perfect salads have a little crunch and something chewy so I also like to add toasted nuts and dried cranberries. The orange vinaigrette complements all the flavors and textures bringing a little brightness to your dinner table.
Orange Vinaigrette Salad Dressing
2 Tablespoons Frozen Orange Juice Concentrate, thawed. (You find this in a can in the freezer section.)
2 Tablespoons Fresh Lemon Juice (from 1 lemon)
2 Tablespoons Extra Virgin Olive Oil
1/2 teaspoon Coarse Sea Salt
1/4 teaspoon Ground Black Pepper
Directions
Pour all ingredients in an 8 ounce jar with a tight-fitting lid. Screw on the lid and shake well to combine. Serve immediately over salad greens.
