The flavor of rosemary pairs beautifully with orange juice in this easy vinaigrette salad dressing. Recipe may be easily doubled.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
- 1/4 cup mild olive oil
- 2 Tablespoons chicken broth, preferably homemade
- 2 Tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup thawed frozen orange juice concentrate
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 1 Tablespoon minced fresh rosemary leaves
Preparation:
Whisk olive oil, chicken broth, red wine vinegar, Dijon mustard, orange juice concentrate, garlic, salt, paprika, cayenne, pepper, and rosemary together in a small bowl, and set aside. Cover and refrigerate until needed.
Can be doubled.
Yield: about 1 cup
Recipe Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing)
Reprinted with permission.
Can be doubled.
Yield: about 1 cup
Recipe Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing)
Reprinted with permission.
