*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.
I love balsamic vinegar and I love the flavor of orange however this vinaigrette was a complete was of ingredients. The balsamic overpowered the orange flavor and the mustard came through - but not in a good way. I tried to save it with some sugar a bit of salt and some orange juice...
My husband and I recently started eating healthier and that included eating more salads and with vinaigrettes rather than commercial salad dressings which can contain lots of saturated fat and sodium. That being said this is a pretty good recipe. It is quite tart though so I added a couple tablespoons of honey and that seemed to do the trick and was a nice compliment with the mustard and orange. It is also quite a large recipe so you may want to cut it in half if you don't plan to use it all week. All in all I'm glad I found this recipe and plan to continue to use it in the future.
I made a few changes - more like I used the spirit of the recipe. I used 1/4 cup orange juice 1/4 cup white wine vinegar and 1/2 cup olive oil. Added 1 TBS minced scallions and 1 Tsp sugar. Going to use for a cumber salad and that will be served on the side with Southwest Bean soup and rustic bread.
This was very good! I was given a friend's CSA shares and didn't know what to do with chicory and tat soi. I decided to chop them both up and wilt them in some olive oil and a little butter a clove of minced garlic and a couple Tbsp of diced onion. I put that in a bowl and poured this dressing over the top along with some pine nuts. YUM! It's really good. I will make this dressing again to try on other things!