ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange Vinaigrette

Photo: Iain Bagwell; Styling: Buffy Hargett Miller

 

Hands-on time 10 mins
Total time 10 mins
Yield Makes about 1 cup
Orange Vinaigrette replaces mayonnaise in our update of the classic carrot-and-raisin salad. 

Ingredients

  • 1 teaspoon loosely packed orange zest
  • 1/4 cup fresh orange juice
  • 2 tablespoons chopped dried dates
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 cup canola oil

How to Make It

  1. Process orange zest, orange juice, dates, shallot, vinegar, honey, Dijon mustard, and kosher salt in blender or food processor 30 to 60 seconds or until smooth. With processor running, pour canola oil through food chute in a steady stream, processing until smooth.