This dressing is lovely yellow color, and we use it on a mixed green salad (mixed Romaine and European greens), tossed with small broccoli and cauliflower florets, raisins or sweetened dried cranberries, and shredded Cheddar or crumbled Gorgonzola cheese. The sweet-tart zestiness of the dressing perks up the salad! The yield depends on how much salad dressing you prefer. For us, this recipe makes enough dressing for about 4 large salads.
Ingredients
- 0.25 cups olive oil
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- ¼ lemon , zested
- 0.5 teaspoons salt
- 1 tablespoon honey
- 0.13 cups chopped fresh basil
- 1 teaspoon white wine vinegar
Instructions
-
1
In a jar with a lid, mix the olive oil, orange juice, lemon juice, lemon zest, salt, honey, basil, and vinegar. Seal and shake well. Chill 2 hours in the refrigerator. Strain basil before serving.
Nutrition Facts
Per serving
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