Orange Vinaigrette Dressing



A citrus dressing that’s NOT overly sweet… 

nor sour… but with a subtle ASIAN FLAIR!

Now there are recipes on Youtube and ones that I make too, where you just add the oil all at once, but for this one… I prefer to almost dribble the oil in… which looks like a pain – but it pays off with a more commercial-like dressing results. Note: Xanthan is optional and NOT as necessary if you whisk the oil in slowly enough. 

However, adding 1/8 tsp xanthan gum (love it!) option… Mind you, it’s a very POWERFUL thickener… 

SO just a little bit DOES GO A LOOOONG WAY


You can find little inexpensive packets at Walmart Stores, ours sells them on the baking aisle where they have Gluten-Free items, near the sugar and spices. 


Q. You might ask, “If xanthan gum is NOT necessary, then why even list it?”  


A. The 1/8 tsp just makes the recipe a little less goof-proof, (yet don’t be goofy) by adding a lot more!



Orange Vinaigrette Dressing
Makes: 12 oz.
 
1/4 cup water, or reserved Mandarin orange juice
3 Tbsp orange juice, frozen concentrate – undiluted
3 Tbsp brown sugar
3 Tbsp rice vinegar, unseasoned (gluten-free)
1 Tbsp Dijon mustard, Country-Style
1 tsp Sweet Ginger (Homemade)*, (so delightful… add 5 stars!)
1/2 tsp sesame oil
1/4 tsp salt
1/8 tsp xanthan gum, opt.
3/4 cup vegetable oil

Make dressing a day ahead first by processing* – blending the ingredients – without the oil, until the sugar dissolves. Then slowly hand whisk in the oil until dressing reaches the desired consistency. Refrigerate. Shake bottle before drizzling over salad greens, marinated & grilled chicken and desired toppings.

Note: *May substitute 2 tsp fresh ginger or 1/4 tsp. ground ginger for HOMEMADE SWEET GINGER, however instead with it… it’s sooo much better. In fact, all my recipes with fresh ginger are!

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Updated 11/11/2018

2018© Sharealikcooking
by Sharon Anne
All Rights Reserved




Related recipes:

Citrus Chicken Salad


Enjoy,

Sharon Anne







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