This light tasting orange vinaigrette is perfect for delicate lettuces and crisp summery salads.
Course Basics, Condiments, Dressings and Sauces
Cuisine American
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 8
Calories 129kcal
Author lowcarbmaven.com
Ingredients
½cupfresh orange juice
1tablespoonlemon juice
3tablespoonschampagne vinegar
¼cupextra virgin olive oil
¼cuplight tasting olive oilor salad oil
1tablespoonminced shallot
1teaspoonorange zestreserve at least 1 more teaspoon
¼teaspoondried thyme
pinch of salt
pinch of pepper
Instructions
Zest the orange(s). Measure ½ cup of orange juice into a small pot and bring it up to a boil. Turn the heat down to a strong simmer and reduce the orange juice by half. Pour the reduced orange juice into a small bowl with at least a 3 cup capacity.
While the orange juice is reducing, mince the shallot. Add the rest of the ingredients to the bowl with the reduced orange juice and whisk to combine.
Taste and adjust: If the dressing needs more orange flavor, add a little more zest. If it needs more acid or tartness, add a little more lemon juice. If it's lacking flavor add a little more salt. If it tastes sharp, add 1 tablespoon of water. Refrigerate in a The flavors improve over-night.
Makes 1 cup and serves 8 at two tablespoons per serving = 1.93 g NET CARBS.