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Citrus-Basil Vinaigrette
"This dressing is lovely yellow color, and we use it on a mixed green salad (mixed Romaine and European greens), tossed with small broccoli and cauliflower florets, raisins or sweetened dried cranberries, and shredded Cheddar or crumbled Gorgonzola cheese. The sweet-tart zestiness of the dressing perks up the salad! The yield depends on how much salad dressing you prefer. For us, this recipe makes enough dressing for about 4 large salads." Original recipe yield: 4 servings.
INGREDIENTS:
1/4 cup olive oil
2 tablespoons orange juice
1 tablespoon lemon juice
1/4 lemon, zested
1/2 teaspoon salt
1 tablespoon honey
1/8 cup chopped fresh basil
1 teaspoon white wine vinegar
DIRECTIONS:
In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.
Rating: 0/0
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