During the summer, we eat a lot of salads. In fact, we'll often buy two large bags of salad each week and have salads for lunch every day. We add lots of fun stuff, like chicken breasts, almonds, sunflower seeds, feta cheese, dried cranberries, and croutons. This makes for a great salad with one exception. I hate most commercial salad dressings. We've tried many different options and I've just not found anything that I enjoy eating day after day. So this year, I'm going to try to make my own dressings. This was my first attempt.
Ingredients
Serves 4
- 6 Tbsp orange juice
- 3 tsp agave nectar or honey
- 3 Tbsp raspberry cider vinegar
- 1 medium shallot
- 1 Tbsp balsamic vinegar
- 2 Tbsp orange infused olive oil
- Salt
Directions
Chop the shallot. In a small food processor or blender, mix everything except for the olive oil. Pulse until the shallot is finely minced. Add the olive oil and pulse once or twice to combine.
Serve over mixed greens. This would also likely make a good marinade or rub for chicken.
Patricia's Notes: For my first dressing attempt, without a formal recipe, this was quite good. I used a largish shallot and I think it would have been a bit better had the shallot been medium instead, but otherwise it was excellent.
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