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Cranberry Orange Vinaigrette
Cranberry Orange Vinaigrette
Posted on August 25, 2017 at 3:19 PM
A light, fresh & flavorful easy vinaigrette.
American Blend Casein-Free Clean Eating Cold Cook-Ahead Dairy-Free Dressing/Sauce/Spread Easter Easy Fall Fast Fourth of July Gameday Gluten-Free Hanukah Healthy Heart Healthy Juice Kid Favorite Lactose-Free Less Than 15 Min Light Low Budget Low-Carb Low-Sodium New Year's No cook No Shellfish No Tree Nuts Nut-Free Passover Picnic Raw Savory Spring Summer Sweet Thanksgiving Valentine's Day Vegan Vegetarian Winter
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.

Comments (1)

VSOP Taproom
1 year ago

You can also double or triple the recipe and make in a blender or food processor.

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