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 have made this now a couple of times and love the flavor of orange for green salads. Since I always make a dressing with Extra Virgin Olive Oil I did substitute the Canola for it. I go lightly on the other seasonings so the orange is not masked. Love honey so appreciate a dressing that calls for honey and not sugar! So nice to have this recipe on hand since salads are usually on the menu at my household.