I LOVE a good salad. Spinach is my favorite but with a yummy dressing I will pretty much eat a salad made out of the weeds in your garden. I have to admit I don’t love the strong tasting lettuces but I have been know to graze on them as long as the dressing is good. This dressing can make even dandelion leaves taste good!
When cooking with essential oils it can be tricky at times because they are so concentrated. You can end up with a very strong taste that can ruin all of your hard work. Always start with a drop or two and then increase if you feel more is needed.
Wild orange oil can help with digestive and immune systems, emotional balance, and your skin. It’s properties include anticancer, antidepressant, antiseptic, antispasmodic, digestive, and sedative. I love it because it smells fresh and light and it tastes delicious in recipes.
Wild Orange Vinaigrette Dressing
1 cup extra-virgin olive oil
1 tsp mustard (yellow or dijon)
⅓ cup balsamic vinegar (I used pomegranate infused- it is delicious)
2-3 drops wild orange essential oil
2 tbsp mayonnaise
⅓ cup brown sugar
salt and pepper to taste
Combine all ingredients but salt and pepper in your blender or food processor and blend until smooth. Taste and then add desired amounts of salt and pepper. You may also feel as though it needs extra wild orange oil. Make sure to add extra oil only one drop at a time, mix it well and taste before adding another.
As you can see this makes 2 cups of dressing. In a covered container it will last a month in your refrigerator.
When I have a salad I love adding fruit and nuts. My preferences with this dressing is spinach, orange slices, pomegranate seeds, almonds, and some sliced mushrooms. If I am having it as my lunch I will add some grilled chicken.