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This unique recipe can be mild or zingy–costs pennies to make–and best of all, it has no mystery ingredients like the bottled dressing.
I’ve tried over and over to grow lettuce, but I just can’t get it to work. The “Brown Thumb” nickname is no joke! Either it’s bitter, or it bolts as soon as the weather turns warm, or the snails get it. Thank goodness for the farmer’s market.
Whether or not you grow your own salad, you certainly can make your own dressing. This unique recipe can be mild or zingy–costs pennies to make–and best of all, it has no mystery ingredients like the bottled dressing.
Tools Used to Make Orange-Balsamic Vinaigrette
Canning Jars: perfect for shaking the dressing up and storing it in the refrigerator
Garlic Mincer: a great way to mince garlic quickly
Orange-Balsamic Vinaigrette Recipe
Ingredients:
1/4 cup olive oil
1/3 cup balsamic vinegar
1 clove garlic, pressed or finely chopped
1 teaspoon onion powder
2 teaspoons dijon mustard (mild) or spicy brown mustard (zingy)
juice of half an orange (about 1/4 cup)
1/4 teaspoon salt
Whisk all ingredients together in a measuring cup, or place in a canning jar and shake gently. Do not use a stick blender to mix (here’s why).
Serve with the salad ingredients of your choice and some homemade croutons. Store any extra in the fridge and allow to come to room temperature before serving.
Orange Balsamic Vinaigrette
- 1/4 cup olive oil
- 1/3 cup balsamic vinegar
- 1 clove garlic, pressed or finely chopped
- 1 tsp onion powder
- 2 tsp dijon mustard (mild) or spicy brown mustard (zingy)
- 1/4 cup orange juice (the juice of half an orange)
- 1/4 tsp salt
-
Whisk all ingredients together in a measuring cup, or place in a canning jar and shake gently. Do not use a stick blender to mix (here’s why).
-
Serve with the salad ingredients of your choice and some homemade croutons. Store any extra in the fridge and allow to come to room temperature before serving.
