It's nearing the end of orange season in my backyard, so I'm enjoying oranges in everything while I still can. As usual, I love oranges in salads, and I've posted salads with oranges and beets or oranges with fennel and pistachios, or oranges with red pepper and avocado. This dressing pairs well with all of those salads, in part because it's got hints and tastes of orange in it. This one is sweeter than many of the dressings that I use, but I find that I like the sweetness with the tartness of the orange.
Ingredients:
1/4 cup balsamic vinegar
1/4 cup maple syrup
3 Tbs orange marmalade
1 tsp Dijon mustard
1/2 cup extra virgin olive oil
Directions: Add all the ingredients to a jar. Shake or whisk to combine. Serve by drizzling about 1 tablespoon per serving of salad.
Stealthy Cooking Tip: In my book, there's nothing wrong with oil in dressing. Yes, oil is where the majority of fat and calories come from. But, olive oil has unsaturated fats - the ones that help you absorb needed nutrients. What makes a dressing healthy is portion control. If you serve salad dressed, instead of having the dressing on the table, you can control the amount of dressing that is used. Use a tablespoon to drizzle dressing on top of each salad. The visibility of the dressing will compensate for the smaller portion.
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