Mexican Low Fat Citrus Salad Dressing

Try this tangy dressing on a fruit salad, a green salad or even on chicken before BBQing it.
- Ready In:
- 20mins
- Serves:
- Yields:
- Units:
Nutrition Information
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ingredients
- 2 teaspoons grated orange rind
- 1⁄2 cup orange juice
- 2 tablespoons white wine vinegar or 2 tablespoons distilled white vinegar
- 2 tablespoons fresh basil, minced or 2 teaspoons dried basil
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon cumin, ground
- 2 garlic cloves, pressed
directions
- In a non metal bowl whisk all the ingedients.
- Cover& chill for up to 4 hours.
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Whipped this up in mini food processor. Tangy, different and no fat! What's not to love?!:? Served this in a whole wheat tortilla bowl with romaine lettuce, black beans, fresh tomatoes and avocado. Incredible FRESH taste! <br/><br/>I added cilantro to the dressing and omitted basil and jalapeno (out of both). Trying with a touch of lime next time.
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I wanted to make a low fat Mexican style coleslaw for dinner tonight, but none of the recipes on here really interested me. They were either swimming in oil, or lacking in any Mexican sort of flavourings at all. I was rapt to find this dressing, then make my own coleslaw to suit> I'd say this dressing will get made often and I can't wait to make it with fresh basil (I refuse to pay $3,95 for a tiny, tiny bag of the stuff so used dried instead). I also had to use red wine vinegar, but it still turned out just great.
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