Prep 15 mins
Cook 0 mins
This vinaigrette has an almost sweet & sour flavour but with out the sharp acidic taste from light vinegars. Great with radicchio and or arugula greens
- 6 tablespoons balsamic vinegar (use a good quality well aged Balsamic for this vinaigrette)
- 1⁄2 cup fresh orange juice
- 4 tablespoons fresh lemon juice
- 1⁄4 cup lite olive oil
- 1 tablespoon fresh oregano or 1⁄2 teaspoon dried oregano
- 1 pinch cayenne
- salt & pepper
- Mix all the ingredients together, mix well.
- This will keep well in the fridge for at least a week.
I was looking for something to drizzle over vine-ripe tomatoes and came across this recipe. I love easy, straightforward recipes and this was definitely one. The first time I made it, I followed the recipe exactly and it was wonderful...even better the next day. The second time I made it, I substituted the cayenne with a double pinch of curry powder. It wasn't bad, but I shouldn't have messed with perfection. Thanks for the recipe, we'll be making this often.
This was such a delicious balsamic vinaigrette. But I will agree with another poster that this yields more than 2 servings. 3/4 cup per person is alot unless your drinking it. The flavor was excellent though. The only thing I changed was I used regular olive oil and not lite, only cause I didnt have the lite on hand. Made this to go with Warm Orzo Salad and also for Cobb Salad Both were delicious. Thanks for a wonderful recipe Bergy.
I can't believe I forgot to review this recipe. I wanted to make it again and went into my reviews and it wasn't there. I've spent the last 30 minutes looking for it. All I could remember was it had orange juice and lemon juice in it. I thought I would never find it! This was AWESOME! I used this in a tuna and garbanzo bean salad. YUMMY!