This vibrant and delicious dressing only needs a jar with a cover and doesn’t involve any sort of machinery, whisking, drizzling, or mixing. Use the “make and shake” technique only if you intend to consume your salad right away.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons grated orange zest
- 1 teaspoon ground cumin, or to taste
- ¼ teaspoon red pepper flakes, or to taste
- 1 tablespoon fresh orange juice
- ¼ cup rice vinegar
- ⅓ cup olive oil, or to taste
- 1 pinch salt, or to taste
- 1 pinch ground black pepper
Instructions
- Place Dijon mustard, orange zest, cumin, red pepper flakes, orange juice, rice wine vinegar, and olive oil into a jar with a screw top. Add salt and pepper to taste.
- Cover jar and shake vigorously for 2 minutes to form temporary emulsion.
Reviews
Awesome, fresh! I left out the mustard and added white balsamic vinegar instead is rice wine vinegar. Yummy with a spinach, strawberry, mandarin salad with walnuts.
HAVE MADE IT TWICE. FIRST AS WRITTEN AND THEN THE NEXT TIME I SUBBED THE CUMIN FOR CURRY. BOTH VERSIONS WERE AWESOME!
Made this vinaigrette to mix with a cucumber & black bean salad recipe I saw on here. It was scrumptious!!
Super easy and great flavor. You can’t go wrong here so give it a try. I am making it again tonight.
Thanks for yet another great recipe John. It’s exactly what I was craving with my spinach salad. I also tossed in some dried cranberries and almonds to complement the flavor. YUM!
Easy to make! I subbed apple cider vinegar for te rice vinegar. Fabulous taste! I’ve made this twice since getting the recipe. It is great poured over cooked grains. This is wonderful as a dressing for sweet potato saad. I can’t wait to try this on other exciting food combinations!