Simple Orange Vinaigrette
Let’s talk vinaigrette. Traditionally speaking, a vinaigrette consists of one part acid to three parts oil, I however like to break tradition and zest up my vinaigrette and tone down the oil factor because oily salads are not my jam.
This simple orange vinaigrette is exactly as the name suggests- super simple, super orangey and oh so tangy. Unlike lemon vinaigrettes, this particular concoction is a tad sweeter which is why I add apple cider vinegar (or ACV for those playing at home) for extra tang and to make the little bacteria in my gut healthy and happy. See this post from Nourished Life on why ACV is so damn good for you.
Now on to the oil. You could most definitely use a light olive oil when making a vinaigrette but I like to use either flaxseed, avocado or grapeseed oil instead. I prefer these oils when used on a salad because their flavour doesn’t over power the other ingredients. With that being said, vinaigrettes can also be used as marinades and in that case I’d reach for the olive oil, my favourite oil to cook with.
The benefit of making your own dressings at home as opposed to buying them is that the ingredients list doesn’t consist of a whole heap of hard to pronounce chemicals and numbers. Generic store bought salad dressings are way too salty and far too sweet for my liking. Not only are the health benefits great when you whip up your own but your wallet will thank you as well. Once you’ve got the vinegar/oil ratio suited to your own taste you can go to town and start experimenting with spices, herbs and other seasonings. The main thing is that you have to go with whatever your taste buds sing for.