Apologies for the camera phone picture above. My Canon is on vacation [literally] with a friend of mine camping out in the Midwest and has not come home yet. The MEB was kind enough to loan me his fancy phone this week to take photos.
I am sure you thought after my post last week that you would be getting a soup recipe this week. I thought so too. But the weather has been really mild here, so my soup dreams are on hold for just a little bit longer. Don’t worry, the winter here is long, there will be plenty of soup to come!
I also couldn’t resist sharing this salad dressing with you. It’s my new favorite thing. The content of this summer salad can be anything. Pictured above are mixed greens, naval oranges, and hazelnuts, but I have made it with strawberries and almonds, as well as traditional tomatoes and cucumbers. The tasty possibilities are really endless; it’s the dressing that’s the star of the show.
Orangey Salad Dressing
Creates: Enough dressing for about 5 side-dish salads
- 2 tablespoons fresh squeezed orange juice
- 1 teaspoon orange marmalade
- 1 shallot, minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon non-yellow mustard [spicy brown, dijon, horseradish, etc.]
- Salt/Pepper to taste
The “instructions” for making this salad dressing are simply to combine everything listed above in a small mixing bowl and whisk the ingredients together with a fork. Very simple!
As a tip, I like to store my salad dressing in a mason jar in the fridge for later use, but really any resealable container will do the job!