Orange-Basil Vinaigrette

Orange-Basil Vinaigrette

Adding some citrus along with garden-fresh basil can really punch up everyday salads! This vinaigrette also works beautifully as a light marinade for chicken, fish, shrimp and scallops.

Yields: about 3/4 cup
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • 1/4 cup orange juice fresh-squeezed if possible
  • 1 tablespoon lemon juice
  • 1 tablespoon brown rice vinegar or apple cider vinegar
  • 4 large basil leaves finely chopped
  • 1/2 teaspoon grated orange zest
  • 1/2 cup almond oil or olive oil

Instructions

  • In a small bowl, whisk together all ingredients except oil.
  • Slowly add oil, whisking constantly until well combined.

Notes

Make Ahead and Storage Tips: cover and refrigerate until serving time. Vinaigrette may be made up to 3 days ahead. Whisk again before serving.
For a creamier vinaigrette, incorporate oil with an immersion blender.
Duo of Beets Salad with Orange-Basil Vinaigrette showcases this dressing beautifully.

 

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