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Orange Vanilla Vinaigrette

Orange Vanilla Vinaigrette.

One thing I’ve vowed to master in 2014 is salad dressings.  I’ve had a few successes in the past but more often than not…..flops!

Maple Walnut Vinaigrette

Take my last attempt at a Maple Walnut Vinaigrette.  I gathered all my ingredients, even pictured them in their glory.  Broke out my trusty little food processor, added the ingredients, drizzled olive oil through the hole and slowly watched it transform into mud.  Okay, we could dress it up and call it Maple Walnut Gourmet Butter….but who are we kidding.  It was dark brown sludgy mud.

Perhaps it was that flop that inspired Santa to bite the bullet and order me the coveted Vitamix blender for Christmas.

My Vitamix hadn’t been out of it’s package an hour when I was nose deep in the cookbook looking for….a salad dressing recipe.  I had to rebuild my confidence in this department.  I chose this Orange Vanilla Vinaigrette recipe first because I love the flavor combination, secondly because we had everything on hand and this girl was chomping at the bit to give my new toy a whirl.

Orange Vanilla Vinaigrette1

This dressing is so creamy and delicious.  It paired perfectly with our Orange, Persimmon & Pomegranate Salad.

a blue ball mason jar filled with orange vanilla vinaigrette next to a a square plate of greens and sliced citrus fruit.

Orange Vanilla Vinaigrette

Vitamix
Prep Time 10 mins
Cook Time 1 min
Total Time 11 mins
Servings 24
Calories 129 kcal

Ingredients
  

  • 2 oranges peeled, halved and seeded
  • 1 lemon peeled, halved and seeded
  • 1 Tbl. apple cider vinegar
  • 1 Tbl. honey
  • 1 1/2 tsp. vanilla extract
  • 1 dash hot sauce
  • 1/4 tsp. salt
  • 1/8 tsp. freshly cracked black pepper
  • 1 1/2 cups extra virgin olive oil

Instructions
 

  • Place all ingredients except olive oil into blender container. Secure lid and begin Variable 1 speed then increase gradually to Variable 4.
  • Blend for 20 seconds or until smooth. Reduce speed to Variable 1. Remove the lid plug.
  • Slowly pour olive oil through the lid opening until emulsified.