We eat a lot of salads in this house. They are SO easy and there are tons of ingredient options. Plus they are fresh and healthy, which is always a bonus! We never buy store-made dressings, because I love whipping them up. It kind of makes me feel like a scientist in a lab doing experiments, and I like that aspect of it. This dressing is a favorite of mine, because it’s super versatile — you can put it on all types of salads, and it will complement the ingredients. In this week’s case, we had some spring mix, avocados, baby heirlooms and red onion on hand, so that’s what went into our salad. My other default salad is usually pickled beets, goat cheese, apples and red onion…yum. So, let’s make the Orange Dijon Dressing!
- 2 green onions, chopped
- 1 – 2 cloves garlic, pressed (add more or less to suit your tastes)
- 1/3 cup olive oil
- 1/2 tbs. dijon mustard
- 1/3 cup orange muscat vinegar (could sub equal parts orange juice & red wine vinegar)
- 1 tsp. chopped parsley
* Toss all your ingredients into a food processor for the smoothest dressing (or a good old fashioned whisk always does the emulsifying trick, too). Then enjoy over your favorite salad. This makes a little over a cup of dressing (I’m not really good with measurements) — enough for a few salads. Refrigerate for up to a week.