Mimosa Vinaigrette

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I’ve got a lovely bunch of oranges, deedle dee dee dee…

There they are a sitting in a giant cardboard box in our pantry begging to be used b/c they will soon go bad if I don’t use them and I have absolutely no idea why my FIL sees the need to buy such a ginormous box of them especially when I have yet to see him actually eat a one of them but I should probably just go ahead and stop right there and count my blessings because at least he didn’t get as many oranges as he does onions in the summertime when he buys 7,000 50 lb bags and then tries to pawn them off on the entire family every 4th of Juuuuuly….la, la, la…

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Yay for sunshine and the sunshine state (and my FIL, I suppose) for the loverly orangejellos I have to play with at the moment.

I have been using them for every-thing, and I mean everything! I’ve been squeezing them into smoothies, snacking on them in the afternoons, juicing, sprucing, zesting, and fleshing them for marinades, booze, desserts, and now super simple, low calorie and gluten free salad dressings and vinaigrettes!

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I lurve me a good ole salad, especially when it’s smothered in a homemade,low calorie, super simple salad dressing that’s fresh and garlicky and sweet and herby and compliments everything I may have added to the mix that day. I honestly believe I could eat salads every single day for the rest of my life…especially when they have fruit on them…oh, and goat cheese! Oh! And sunflower seeds! And Blueberries! And…you get my drift…

Ugh…and as I’m typing this I’m thinking about how much I friggin’ love strawberries with champagne and on salads and how I have the most beautiful bunch of them in my fridge as we speak? But for some reason I completely had a brain toot and forgot about them and I wish I hadn’t because they would’ve been soooo beautimus in these photos….

Le sigh.

Food blogger problems.

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So, wanna hear something weird?

Did you know the term “mimosa” not only refers to the amazeballs bubbly brunch staple that we all love so much, but it is also a garnish using the yolk of a hard boiled egg?

What?!?

You learn something new every day now, don’t ya?

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Getting to know you…

Do you ever buy in bulk?

What’s your favorite salad dressing?

What are your favorite salad toppings?

Mimosa Vinaigrette

Serves 12
Prep time 5 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Condiment, Salad
Misc Child Friendly, Pre-preparable, Serve Cold

Ingredients

  • 3 Medium oranges of choice (naval, pink naval, tangerines, tangelo, etc. )
  • 2 tablespoons orange zest
  • 1/2 Medium garlic clove (minced or use the whole thing if you like a lot of garlic like me!)
  • 2 tablespoons Champagne vinegar
  • 1/4 teaspoon herbs de provence
  • 1 teaspoon dijon mustard
  • 2 tablespoons organic orange blossom, wildflower, or clover honey
  • 1/4 cup oil of choice (EVOO, canola, grapeseed, etc. )
  • sea salt (to taste)
  • freshly cracked black pepper (to taste)

Note

*WWpts= 2 pts per serving*

Directions

Step 1
Squeeze the juice from the oranges (should yield about 1/2 cup) into a jar with a lid, add all other ingredients, screw on the lid, and shake vigorously until well combined.
Step 2
Refrigerate until ready to use. NOTE: This dressing will not be as thick as standard dressings. For a thicker consistency, double the amount of oil or a pinch of xantham gum before shaking.
Step 3
Enjoy!

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Comments

  1. Mia says

    1. Salads. Love them. I eat a “salad” almost every day, though sometimes that’s just a bowl of spinach sprinkled with a bit of cheese and some dressing. I love cheese. Cheddar, parm, blue, goat…they all go great with spinach!
    2. This dressing looks amazing. I don’t eat a lot of fruit on salads, but I will be trying this for sure. A nice change of pace from the Kraft Free Catalina I’ve been using for the past several months. Like so many things in my life, I’m going through a phase :)

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