Prep 10 mins
Cook 0 mins
This is a no oil dressing that is great on a fruit salad, greens or for grilling chicken--Mmm.
- 2 teaspoons grated orange rind
- 1⁄2 cup orange juice
- 2 tablespoons white wine vinegar or 2 tablespoons distilled vinegar
- 2 tablespoons fresh basil, minced or 2 teaspoons dry basil
- 1 jalapeno pepper, minced
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon cumin
- 3 garlic cloves, pressed
- In a Pyrex or glass bowl mix all the ingredients, cover and refrigerate up to 4 hours.
Made for Comfort Cafe Spring 2009. I didn't use this as a salad dressing because I could tell by the ingredients that it wouldn't be thick enough for my taste (I'm picky about the consistency of my salad dressing) so I decided to use this to marinate chicken thighs (used 6 boneless skinless thights) ~ WOW! was I ever surprised at how good these were. I initially intended to grill them but the weather didn't allow for that. I discarded the marinade and browned them on both sides in 2 T oil in a large skillet. Then I added about a half cup of white wine and let them cook for about 20 minutes. Thanks for posting this Bergy! Will definitely use this again.
This bursting-with- flavor dressing was a big hit at my Mother's Day salad bar extravaganza! Since it was a last minute decision, ingredients were dictated by what I had on hand; fresh oregano for the basil and red pepper flakes for the jalapeno. I also used fresh lime juice rather than vinegar. The honey sweetness with the pepper bite really zings up those greens! Most of all, I love the fact that it is oil free so I can use as much as I want! ;-) Thanks for sharing your recipe!
Great oil free dressing. So tasty. Thanks.