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Cranberry Orange Vinaigrette

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Cranberry Orange Vinaigrette
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Makes: 18 servings adjust
A light, fresh & flavorful easy vinaigrette.



  • 1 medium Navel Orange, zested & juiced
  • 2 tablespoons Dried Herbs, french tarragon, chives, thyme & rosemary
  • 12 teaspoon Garlic Powder
  • 12 teaspoon Fine Sea Salt, to taste
  • 12 teaspoon Onion Powder
  • 34 teaspoon Fresh Cracked Black Pepper, to taste

Step 1

Zest and juice one medium navel orange. Add zest, herbs & seasonings to a small jar with a lid. Add orange juice, let sit for 2-3 minutes to re-hydrate the herbs.


  • 13 cup VSOP Cranberry Pear Aged White Balsamic Vinegar
  • 1 12 teaspoons Whole Grain Dijon Mustard, or regular dijon mustard
  • 12 cup VSOP Blood Orange Extra Virgin Olive Oil

Step 2

Add balsamic vinegar, dijon mustard, and blood orange olive oil. Close lid and shake very well till emulsified. Taste and adjust seasonings if necessary. Store in refrigerator for up to two weeks.
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