Salad dressing used to be a balancing act between the way-too-oily and the canker-sore-producing vinegary. The problem was solved for good when I switched up the proportions to 1/3 vinegar, 1/3 fresh-squeezed orange juice and 1/3 olive oil. this is not a completely all-purpose salad dressing. One does not ALWAYS want a fruity twist on a salad, but for now, it’s our go-to.
- 1/3 cup fresh squeezed orange juice
- 1/3 cup organic, apple cider vinegar
- 1/3 cup olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- grated zest from one orange
- 2 cloves minced garlic
Combine all ingredients in a covered jar. Shake well. Great on spinach salads, avocado salads and most fruit and vegetable salad combinations.