With the holiday season approaching, our kitchen counter stocks a lot of citrus products around this time of the year. So this got us thinking — freshly-squeezed orange juice makes a great base for salad dressings! It is acidic and can make up the bulk of a refreshing vinaigrette without a lot of oils. Truth is, you don’t really have to use any oil. If you’re looking for a low-fat salad dressing (if we can’t call it non-fat), our Carob Orange Vinaigrette is the perfect route to take. Quick and easy, we’re actually only talking about five ingredients. All pantry staples. Orange juice, balsamic vinegar, carob syrup, mustard and black pepper. Drizzle your favorite ensemble of nourishing greens and fruit salad bowl with this homemade dressing recipe. Enjoy!
RECIPE: Carob Orange Vinaigrette
Ingredients
- 1/4 cup orange juice, freshly squeezed
- 2 tbsps balsamic vinegar
- 1 tbsp Dijon-style mustard
- 2 tsps 1 tbsp The Australian Carob Co. Carob Syrup
- 1/8 tsp black pepper
Instructions
- In a small jar, with a tight-fitting cover, combine all the ingredients.
- Cover and shake well until thoroughly mixed.
- Use immediately or refrigerate for up to one week.
- Shake well before serving.
