Australian Carob Orange Vinaigrette
Freshly-squeezed orange juice makes a great base for salad dressings! It is acidic and can make up the bulk of a refreshing vinaigrette without a lot of oils. Truth is, you don’t really have to use any oil. If you’re looking for a low-fat (if we can’t call it non-fat), our Carob Orange Vinaigrette is the perfect route to take.
Servings: 2
Ingredients
- 1/4 cup orange juice, freshly squeezed
- 2 tbsps balsamic vinegar
- 1 tbsp Dijon-style mustard
- 2 tsp 1 tbsp The Australian Carob Co. Carob Syrup
- 1/8 tsp black pepper
Instructions
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In a small jar, with a tight-fitting cover, combine all the ingredients.
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Cover and shake well until thoroughly mixed.
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Use immediately or refrigerate for up to one week.
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Shake well before serving.
