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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
- ¼ cup olive oil
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- ¼ lemon, zested
- ½ teaspoon salt
- 1 tablespoon honey
- 1/8 cup chopped fresh basil
- 1 teaspoon white wine vinegar
Directions
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 140 | |
| % Daily Value * | |
| Total Fat14g | 17% |
| Saturated Fat2g | 10% |
| Sodium292mg | 13% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber0g | 0% |
| Total Sugars5g | |
| Protein0g | |
| Vitamin C6mg | 32% |
| Calcium5mg | 0% |
| Iron0mg | 1% |
| Potassium28mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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