Balsamic Citrus Dressing
This light dressing is delicious on greens tossed with mandarin oranges and Chinese noodles, or as a chicken marinade.
Ingredients
- ¼ cup (60 ml) white balsamic vinegar, or favorite vinegar
- 3 medium orange, peeled
- 3 Tablespoon onions, root trimmed
- 2 small garlic cloves
- 2 Tablespoon (30 g) dates, pitted, or 1 Tablespoon honey
- ½ Tablespoon peeled
- ⅛ teaspoon ground white pepper
- 1 teaspoon kosher salt, optional
- ½ cup (120 ml) extra virgin olive oil
Directions
- With a peeler or paring knife, remove the peel and white pith from the lime, leaving just the flesh.
- Place vinegar, lime, oranges, onion, garlic, dates, white pepper and salt into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds. Reduce speed to Variable 4 and remove the lid plug. Slowly pour oil through the lid plug opening until emulsified.
Chef's Notes
Refrigerate in airtight container. Bring to room temperature and shake before serving over salad.
Ingredients
- ¼ cup (60 ml) white balsamic vinegar [or favorite vinegar]
- 3 medium oranges, peeled
- 3 green onion, root trimmed
- 2 garlic cloves
- 2 (30 g) dates [or 1 tablespoon honey], pitted
- ½ lime, peeled
- ⅛ teaspoon ground white pepper
- 1 teaspoon kosher salt, optional
- ½ cup (120 ml) extra virgin olive oil
Directions
- Place vinegar, lime, oranges, onion, garlic, dates, white pepper and salt into the Vitamix container in the order listed and secure the lid.
- Run the Smoothie Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40-50 seconds, using the tamper to push ingredients toward the blades.
- Reduce speed to Variable 4 and remove the lid plug. Slowly pour oil through the lid plug opening until emulsified.
Chef's Notes
Refrigerate in airtight container. Bring to room temperature and shake before serving over salad.
Ingredients
- ¼ cup (60 ml) white balsamic vinegar, or favorite vinegar
- 3 medium orange, peeled
- 3 Tablespoon onions, root trimmed
- 2 small garlic cloves
- 2 Tablespoon (30 g) dates, pitted, or 1 Tablespoon honey
- ½ Tablespoon peeled
- ⅛ teaspoon ground white pepper
- 1 teaspoon kosher salt, optional
- ½ cup (120 ml) extra virgin olive oil
Directions
- With a peeler or paring knife, remove the peel and white pith from the lime, leaving just the flesh.
- Place vinegar, lime, oranges, onion, garlic, dates, white pepper and salt into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds. Reduce speed to Variable 4 and remove the lid plug. Slowly pour oil through the lid plug opening until emulsified.
Chef's Notes
Refrigerate in airtight container. Bring to room temperature and shake before serving over salad.
Ingredients
- ¼ cup (60 ml) white balsamic vinegar, or favorite vinegar
- 3 medium orange, peeled
- 3 Tablespoon onions, root trimmed
- 2 small garlic cloves
- 2 Tablespoon (30 g) dates, pitted, or 1 Tablespoon honey
- ½ Tablespoon peeled
- ⅛ teaspoon ground white pepper
- 1 teaspoon kosher salt, optional
- ½ cup (120 ml) extra virgin olive oil
Directions
- With a peeler or paring knife, remove the peel and white pith from the lime, leaving just the flesh.
- Place vinegar, lime, oranges, onion, garlic, dates, white pepper and salt into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 30 seconds. Reduce speed to Variable 4 and remove the lid plug. Slowly pour oil through the lid plug opening until emulsified.
Chef's Notes
Refrigerate in airtight container. Bring to room temperature and shake before serving over salad.