Recipe Review: Orange Vinaigrette Dressing

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My sister was kind enough to share some honeycomb with us, but we had a issue getting the top off. Man strength took over and Collin did a number on the lid. He is quiet a honey bear ❤

For dinner tonight, the reason we were needing honey was I was inspired to make a Spring Salad with Orange Vinaigrette. Dine and Dish recommends spring mix salad, shredded Jarlsberg cheese, crumbled, cooked turkey bacon pieces and chopped walnuts with a delicious fruity vinaigrette. We made our own salad – with real bacon! – and the cheese and cooked chicken we had in the fridge, but I highly recommend the homemade salad dressing! I’m just coping and pasting the recipe because I have a hard time reading it in the font on her blog.

Recipe: Spring Salad with Orange Vinaigrette

  • Zest of 2 oranges
  • ½ cup orange juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • ¾ teaspoon Kosher salt
  • ¾ teaspoon freshly ground black pepper
  • ¾ cup extra-virgin olive oil
  1. In a large bowl, combine orange zest, orange juice, balsamic vinegar, honey, Kosher salt, black pepper and extra-virgin olive oil. Whisk until well blended and smooth.

I tossed the salad in the dressing and them sprinkled with the extras. I think actual pieces of orange would be yummy as well as cranberries.

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