Prep 5 mins
Cook 0 mins
This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives, and red onion slivers.
- 78.07 ml fresh orange juice
- 29.58 ml balsamic vinegar
- 14.79 ml extra virgin olive oil
- salt and black pepper, to taste
- Whisk all the ingredients together, or combine in a small jar and shake well.
- Keeps in the refrigerator for 2 days.
I don't seem to be able to rate this. I've tried 4 times now. This is a wonderful dressing. I first had it on a beautiful tuna salad for 2. Then I used it as a marinade for shrimp, then chicken.It doubles and triples great! Great taste! I wouldn't change a thing! Thanks Linda for sharing!
I followed the recipe exactly and it was a PERFECT compliment to my salad! I was suffering through a hot and humid New England day and was craving a crisp, cold, fruity salad for dinner. First I made the salad add ins: a mixture of blueberries, strawberries, peaches, apples, fresh raw corn and celery all tossed with salt. I then tossed my romaine and baby spinach in the dressing, added a few spoonfuls of my mixture, and finished it off with feta cheese and a dash more dressing! I marinated chicken in Lawry's Baslamic marinade and grilled it up! Some people put the chicken in their salad, some had it on the side. This dressing really was a knock out- and it was so simple I will be able to remember it forever! :)
This was a very good dressing. The only comments I have: I used white balsamic instead of regular to preserve the orange color of the dressing. I also used white pepper instead of regular black. I, like a previous reviewer, also added some orange zest for some added kickI served over a salad of greens, garlic scapes, mandarin orange segments and honey sesame sticks from Trader Joe's. At the last minute, I added a tad of the light syrup to the dressing from the mandarin orange can. It came out very good!