Get some vitamin C with your vinaigrette! Fresh orange juice in your dressing is a nice alternative to vinegar for an acid component. The dill in this orange vinaigrette serves to elevate the flavor to something truly unique and sophisticated. Once you’ve enjoyed our vinaigrette with orange and dill, give our White Balsamic Vinaigrette a try. For more salad inspiration, see Easy Ways to Add Flavor and Color to Your Summer Salad.
Yields: 10 servings | Serving Size: 1 tablespoon | Calories: 65 | Total Fat: 7 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 5 mg | Carbohydrates: 1 g | Dietary Fiber: 0 g | Sugars: 1 g | Protein: 1 g | SmartPoints (Freestyle): 2
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1/4 cup freshly squeezed orange juice
- 2 teaspoons freshly snipped dill
- Freshly ground black pepper to taste
- Pinch of Kosher or sea salt
- Add all the ingredients to a small mixing bowl and whisk to combine or pulse in a blender until smooth. Refrigerate until ready to use.