Orange Salad & Dressing Recipe

… the infamous one (you’d have to follow me on Facebook to understand why)!

Asian Orange Dressing Recipe:

In a blender, mix the following:

  • ~~1 tblsp fresh chopped curly parsley
  • ~~2 tblsp fresh, raw honey
  • ~~1/4 cup EV Olive Oil
  • ~~1/4 cup fresh squeezed orange juice (pulp okay)
  • ~~2 tblsp white-wine vinegar (balsamic works for a different kick, but I love white-wine vinegar in this one)
  • ~~1/2 tsp grated orange peel (you can use the orange you used for the salad, use fresh, not dried–so much better!)
  • ~~1/8-1/4 tsp cayenne pepper (do it to taste–this adds just a kick, so don’t skip it, but if you want less, use the 1/8 and if you want more, use the 1/4)
  • ~~dash of red pepper flakes
Pulse in the blender until it’s frothy and ’emulsified’ some, and then pour into a cruet or salad dressing container (or generic Tupperware if you’re broke like me!). Put in the fridge and chill while you cook dinner.
Toss it all together and eat it. It’s really nummy!
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