- Cooking Time:
- Preparation Time:
- 1/3 C balsamic vinegar
- 1/3 C fresh squeezed orange juice
- 1/3 C olive oil
- 2 garlic cloves, pressed
- 1-2 T dijon mustard to emulsify
- Cracked black pepper and salt to taste
- Add all ingredients to a container that has a lid with a tight seal (I reuse glass salsa jars for this purpose). Add lid and shake to combine. Pour over your favorite salad greens.
NotesThis dressing was inspired by another recipe posted by "Linds" titled "Orange Balsamic Chicken". I made the chicken recipe, but served it sliced over romaine lettuce with some parmesan and croutons. I hate store bought dressing, so I am always putting something together in a reused salsa jar. Measurements are approximate, adjust to your tastes. I like alot of vinegar and not much oil. I never follow the 2/1 oil to vinegar ratio.
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