Vanilla Orange Vinaigrette
We eat many, many salads at our house. And I LOVE making them! I LOVE eating them! Natasha's okay with salads, but they're not her favorite. She eats them because of the productive things they do for our bodies. Part of why she doesn't love salads is that I'm not into salad dressings and vinaigrettes, which she is. Furthermore, there are few salad toppers that are actually as healthy as they claim to be. (One sure way to undo a good salad is to top it!) HOWEVER, our naturopath once told us to go ahead and make them on our own to ensure they are good for us.
What?! Who has time (and money) to figure out ratios with expensive oils and flavors?!?
Apparently we do. I made a salad tonight with part spinach/part spring mix; broccoli; cucumber; red pepper; oranges; and toasted almonds. As the almonds were toasting I thought, "Hmm.... What this salad needs is some vanilla and citrus dressing." Fortunately, I've known a few principles for making one, but I think I struck gold with this one. It made the salad fragrant and fresh. The vinaigrette was sweet but not sugary, tangy but without any vinegar! (I really don't like vinegar except on fish and chips or salty french fries.) This is definitely one I will repeat, as often as possible...when it matches the other flavors in the salad, that is. :)
So, give this one a try.
Vanilla Orange Vinaigrette
Prep time: 10 minutes
Covers a good-sized salad (or several individual salads)
Juice of one medium to large orange
Juice of half a lemon
1 tsp pure vanilla extract (none of that imitation business)
1/3 cup grapeseed oil
salt and pepper to taste
1) Mix the orange and lemon juices in a blender for one minute. (Stop blender.)
2) Add the vanilla and mix one more minute.
3) With the motor still running, slowly add the oil and mix for two minutes. (Stop blender.)
4) Add salt and pepper to taste. (We used very little of each, but they were a good addition!) Blend for two more minutes.
5) Chill the vinaigrette for at least 30 minutes before drizzling over a salad and serving.
What?! Who has time (and money) to figure out ratios with expensive oils and flavors?!?
Apparently we do. I made a salad tonight with part spinach/part spring mix; broccoli; cucumber; red pepper; oranges; and toasted almonds. As the almonds were toasting I thought, "Hmm.... What this salad needs is some vanilla and citrus dressing." Fortunately, I've known a few principles for making one, but I think I struck gold with this one. It made the salad fragrant and fresh. The vinaigrette was sweet but not sugary, tangy but without any vinegar! (I really don't like vinegar except on fish and chips or salty french fries.) This is definitely one I will repeat, as often as possible...when it matches the other flavors in the salad, that is. :)
So, give this one a try.
Vanilla Orange Vinaigrette
Prep time: 10 minutes
Covers a good-sized salad (or several individual salads)
Juice of one medium to large orange
Juice of half a lemon
1 tsp pure vanilla extract (none of that imitation business)
1/3 cup grapeseed oil
salt and pepper to taste
1) Mix the orange and lemon juices in a blender for one minute. (Stop blender.)
2) Add the vanilla and mix one more minute.
3) With the motor still running, slowly add the oil and mix for two minutes. (Stop blender.)
4) Add salt and pepper to taste. (We used very little of each, but they were a good addition!) Blend for two more minutes.
5) Chill the vinaigrette for at least 30 minutes before drizzling over a salad and serving.
posted by Erskine at
6:46 PM
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