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Orange & Rosemary Vinaigrette

We’re right on the precipice of spring so I’m in the mood for bright, fresh flavors. This orange and rosemary vinaigrette is a perfect and simple way to wake up the tastebuds!

- 2 tbsp minced shallot

- 1 clove garlic, minced

- 2 tsp minced rosemary

- 1 tbsp Dijon mustard

- 1/4 tsp chipotle powder

- 1/2 tsp kosher salt

- 1/4 tsp black pepper

- 3 tsp orange zest

- 2 tbsp orange juice

- 2 tbsp white wine vinegar

- 1-2 tsp honey

- 1/3 cup olive oil

2024/2/20 Edited to

As we transition into spring, fresh and vibrant flavors are more appealing than ever. The Orange and Rosemary Vinaigrette not only complements salads but can also enhance grilled vegetables and proteins. The combination of orange zest and juice adds a citrusy brightness while the rosemary brings a herbal depth that works well with a variety of dishes. When making this dressing, consider using extra virgin olive oil for the best flavor. The natural sweetness of honey balances the acidity of the vinegar and orange juice, making it a versatile dressing that can suit both savory and sweet salads. Store any leftovers in the refrigerator; just give it a shake before use, as ingredients may separate. For variations, try adding a teaspoon of Dijon mustard for an extra zing, or substitute the white wine vinegar with apple cider vinegar for a different flavor profile. This vinaigrette is indeed a simple yet delicious way to refresh your meal prep and make your dishes stand out this spring!

15 comments

the_world_as_i_see_it_66

Yummy

❤️ looks delicious

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