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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. 


  • 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.