Prep 5 mins
Cook 0 mins
My adaptation of a light salad dressing from the cookbook, "The New American Diet." I particularly enjoy this on a salad with baby spinach, wild rice or both.
- 2 tablespoons cider vinegar
- 2 tablespoons orange juice, fresh squeezed
- 1 tablespoon honey (if you like sweet, add an extra teaspoon)
- 1 tablespoon canola oil
- 1⁄8 teaspoon onion powder
- 1⁄2 teaspoon Dijon mustard (more to aid emulsification than to add flavor) or 1⁄2 teaspoon brown mustard (more to aid emulsification than to add flavor)
- 1 dash garlic powder, to taste
- 1 dash cayenne, to taste
- Combine all ingredients in a small bowl. Blend with a wire whisk.
- Can be stored in the refrigerator for up to one week.
made this exactly as recommended except that i substituted lime juice for orange. i used it to marinate some chicken breasts that i pan fried. i poked holes in the breasts and kept dousing the breasts with the mix as they cooked. chicken came out moist and very flavorful. my husband says that from now on i'm in charge of cooking the chicken at our house :).
Fantastic light dressing! I used honey-mustard since I had no dijon and I added a teaspoon of ground flax to thicken it a little. Great over green salad with dried cranberries and walnuts. Thanks!
I made this using Trader Joe's Orange Muscat Champagne vinegar instead of cider, and freshly minced chives for the onion powder, as that's what I had on hand. Was nice and mild in flavor. I did add a little more mustard as I wanted to be able to taste it more and also wanted to thicken the dressing up. Would make again. Thank you for posting the recipe!