Evening Edge
What’s For Dinner?
DEL.ICIO.USOrange-Vanilla Vinaigrette
Be the first to rate this recipe!
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Salad dressing
Low cal: 
In Season
This light dressing is perfect for delicately flavored baby salad greens or spinach. It's especially beautiful when made with the juice of a blood orange, but a regular orange works just as well. Try it with a salad of baby spinach leaves, strawberries or apple slices and chopped, toasted hazelnuts.
-- Deborah Geering, for the Journal-Constitution
Hands on time: 5 minutes Total time: 1 hour Serves: 6
Ingredients:
-
Juice of 1 orange
1 tablespoon lemon juice
1/2 vanilla bean
1/4 cup safflower oil (or another neutral oil, such as canola)
Salt and freshly ground black pepper to taste
Instructions:
In a blender or food processor, combine the orange and lemon juices. Split the vanilla bean lengthwise and scrape in the seeds. With the motor running, slowly drizzle in the safflower oil to emulsify. Season with salt and pepper. Transfer to a jar or salad dressing bottle, add the vanilla bean and chill for at least 1 hour or overnight to blend flavors. Remove the vanilla bean before serving.
Nutrition:
Per serving: 86 calories (percent of calories from fat, 94), trace protein, 1 gram carbohydrates, trace fiber, 9 grams fat (1 gram saturated), no cholesterol, 22 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:Salad dressing
Recipes in the same category:Atlanta recipes