Island Vinaigrette
"Looked at Bahama Breeze's Restaurant menu for ideas for the Caribbean part of ZWT and noticed they had recipes section and this is one of them."
photo by PanNan
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
1 1/2 cups
- Serves:
- 12
ingredients
- 2 tablespoons olive oil
- 2⁄3 cup rice wine vinegar
- 1⁄3 cup orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 teaspoons garlic, minced
- 1 tablespoon shallot, minced
- 1⁄2 teaspoon creole seasoning
- 2 tablespoons fresh cilantro, chopped
directions
- Mix all ingredients together. Refrigerate.
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Reviews
-
We loved this vinaigrette. It was light, had a wonderful combination of flavors plus a little heat. We're really glad it made enough for us enjoy on our salads the rest of the week. I plan to make it again in the future. Selected for CQ3 2016. -
Easy to make and added a nice citrus tang to our salad. Bet it would make a great marinade for chicken! made for CQ2106 IHPi -
This vinaigrette is simple to put together and has just the right amount of spiciness. I served it over a spinach salad. -
Wow! This is an impressive salad dressing that has now made it into my best-of-the-best file. Such an excellent blend of flavors! I love the hint of orange juice! One of the best dressings I have ever made. I made a half batch and it will last me at least a week. Thank you!! -
Everyone enjoyed this zippy island vinaigrette dressing over a simple salad of greens, onions, and herbed feta tonight. We increased the garlic (2 large cloves) and creole seasoning, and subbed white wine vinegar as that is what we had on hand. We probably used 1/2 vs 2/3 cup vinegar. Everyone agreed we would make this dressing again. Thanks! Made for ZWT9
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RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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