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!
This was a great vinaigrette! 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!
Very good! I had a couple of oranges and limes I wanted to get rid of so multiplied the recipe by six! The only changes I made were that I used limes and oranges. Nice flavors. I used the amount of Dijon called for and did not find it overpowering. I will use more oil as I found it a tad acidic but I'm sensitive to that. Thanks, justcallmetoni, I will definitely use this again.
I made this dressing for a luncheon I catered and the ladies loved it! They said the orange flavor was very subtle and gave the dressing a nice light spring flavor. I had a taste of it myself and also thought it was very good. This whips up in no time and tastes great. Thanks for posting!
Very nice vinaigrette!!!
I made this for a Thanksgiving diner with a Cranberry & Spinach salad; it was a huge hit!
This is great tasting vinaigrette!! It has a perfect balance with the orange juice and dijon mustard!! The cayenne in it just makes it pop too! Thanks for posting!!!
Oh, Toni .... This was absolutely wonderful. I love this dressing! This may make me actually like salads (never been a big fan; I like my veggies cooked). I threw in a teaspoon or so of grated orange peel, and slightly changed the ratio of oil to vinegar (just because I like it that way). Served it on a salad made of spinach, mushrooms, sliced red onion, and mandarin oranges. It's absolutely wonderful. Thanks so much for posting this!