Orange Poppy Seed Vinaigrette
So, the other day I brought you Crab and Mango Stuffed Avocados and I told you to serve it with a light dressing, right? Well, this here is the light dressing that I had in mind:
This Orange Poppy Seed Vinaigrette is so light and so refreshing, and it adds the perfect little citrus twist to compliment the lime and mangoes that are already in the salad. Plus, it only has 4 ingredients, and nary a one of them is added sugar. Nope, all the sweetness comes straight from a happy little orange. It’s like pouring sunshine all over your food!
Remember in the movie Mean Girls when all of the girls are gathered in the gym after copies of the Burn Book spread around school and all hell breaks loose? And each girl has to get up and say something nice… aaaaannnnddddd this girl gets up there sobbing hysterically and says “I wish I could bake a cake made out of rainbows and smiles and we’d all eat it and be happy.” Do you remember that?
Yeah, this vinaigrette might as well be made out of rainbows and smiles because it totally makes me happy!
It works really well on a light summer salad such as the Crab and Mango Stuffed Avocados that it’s photographed with, but it would also pair wonderfully with a salad with strawberries, feta cheese, even with balsamic. You could even pour it over halved peaches and make a really tasty light dessert! See? Rainbows and smiles, folks. Rainbows and smiles.
Orange Poppy Seed Vinaigrette
- 1/4 Cup Fresh Squeezed Orange Juice
- 1 Tbsp. Poppy Seeds
- 1 Tbsp. Olive Oil
- 2 Tbsp. White Vinegar
Put all ingredients into a bowl or bottle and mix until thoroughly blended. Shake again before each use.
Store in the refrigerator for up to 2 weeks.
- ¼ Cup Fresh Squeezed Orange Juice
- 1 Tbsp. Poppy Seeds
- 1 Tbsp. Olive Oil
- 2 Tbsp. White Vinegar
- Put all ingredients into a bowl or bottle and mix until thoroughly blended. Shake again before each use.
- Store in the refrigerator for up to 2 weeks.
4 Responses to “Orange Poppy Seed Vinaigrette”