orange juice vinaigrette dressing

 

I don’t blog about a lot of the meals we eat at home.  Know why?  Because they’re laughably boring.  They may not even be eaten on plates. A salad tossed together in the box the greens came in?  Sure, why not?!  One less dish I have to wash.  A simple grilled sirloin or chicken breast with a side of roasted broccoli… that’s pretty much an everyday meal for us.  See, nothin’ to write home about.  But occasionally I do make a salad (or a meal) that needs to be shared, because it’s not boring.  Still simple, but not boring.  Now desserts on the other hand, ya, those are almost never boring around here.  Hence the abundance of dessert recipes I post.  I balance out my frequent dessert indulgences with salad, like, a lot of salad!

I make a salad everyday, usually for lunch.  Sometimes for dinner too.  A salad for breakfast, yep, done that too.  I’m not even joking when I say it’s my favorite food (aside form ice cream, of course).  I generally make 1 batch of salad dressing a week, use it all, then make a different kind the next week.  Switching up the dressing flavors helps add variety to my salads, but doesn’t add any extra effort.  Years ago I gave up buying store-bought dressing because it’s expensive and also not the best tasting (or for you).  Homemade is super easy and can be extremely thrift.  If you have a jar with a lid (or a plastic storage container) you can just toss all the ingredients in, screw the lid on, shake it up, and BAM, dressing in just seconds.  Store it in the fridge and just give it a quick shake before you pour it.  Depending on your oil/vinegar ratio, the oil may solidify a bit (just a heads up).  If you’re SUPER picky about this, leave your dressing at room temperature for a bit before you plan on using.  I’m not picky, so I dump quasi solidified dressing on my salad all the time and just mix it all together and I can never tell.

 

orange juice vinaigrette dressing

 

Spinach, peaches, raspberries and cubes of mozzarella are what went into this particular salad.  Since it’s fall and peaches aren’t available, replace the peaches (and raspberries for that matter) with any fruit you like.  Apples and pears would be delightful with the orange vinaigrette!  Maybe some toasted walnuts with blue cheese crumbles too, that would be super yummy!  Bottom line: the dressing is great and can go on just about any salad you make!

 

Orange Juice Vinaigrette Dressing

Orange Juice Vinaigrette Dressing

Ingredients

  • 1/2 cup orange juice (fresh squeezed is best)
  • 1/3 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

Add all ingredients to a container with a lid.

Shake vigorously for about 10 seconds.

Store in the fridge for up to 1 week.

http://www.fatgirltrappedinaskinnybody.com/2013/09/orange-juice-vinaigrette-dressing/