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.
In a small jar, with a tight-fitting cover, combine all the ingredients.
Cover and shake well until thoroughly mixed.
Use immediately or refrigerate for up to one week.
Shake well before serving.