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
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.
MPM Mini-Bites
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.
For a creamier vinaigrette, incorporate oil with an immersion blender.
Duo of Beets Salad with Orange-Basil Vinaigrette showcases this dressing beautifully.
