Are you getting enough vitamin C?
I take extra vitamin C in the fall and winter just to try to minimize the risk of catching a cold. But I also increase my intake of citrus. Sometimes I even sneak it into a salad dressing! This orange and fennel vinaigrette is perfect for your fall and winter salads. Freshly squeezed
oranges mingle with some coarsely crushed fennel seeds, white wine vinegar, Dijon mustard, orange zest and salt & pepper. That’s it. Easy, sweet, tangy & refreshing.
This is such a bright vinaigrette. You can’t help but feel healthy when you eat it.
I especially love this citrusy dressing on nothing more than a plate of greens with some sliced oranges.
This orange vinaigrette is the perfect light way to dress up those salad you may want to serve with some of fall and winter’s heavier meals!
We do not heal the past by dwelling there, we heal the past by living fully in the present.
- ¼ cup of freshly squeezed orange juice
- 1 Tablespoon of white wine vinegar
- 1 Tablespoon of orange zest
- 1 teaspoon of Dijon mustard
- 1½ teaspoons of fennel seeds, coarsely chopped
- ½ teaspoon of salt
- a few grinds of freshly cracked pepper
- ½ cup of olive oil
- Whisk together the orange juice, vinegar, orange zest, Dijon mustard, chopped fennel seeds, salt & pepper.
- Slowly drizzle in the olive oil while whisking.
- Taste & adjust seasonings.
Every time you eat some fruit, give thanks to the farmer who planted the tree.