Wednesday, March 7, 2018

Orange Poppyseed Dressing

Kathleen made up this dressing. It is delicious. She serves it over Kale salad--recipe at the end of this recipe.
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Orange Poppyseed Dressing
1/4-1/3 cup Splenda (to taste)
1/2 tablespoon dry mustard powder
2 teaspoons balsamic vinegar
2/3 cup vegetable oil
1/2 a small onion, roughly chopped
1/2 tablespoon poppyseeds
2 tablespoons orange juice
salt (to taste)

Mix all ingredients together in a blender. Blend until smooth.

It keeps for about a week in the fridge...just shake well before using.


Our favorite way to use this dressing is on a Kale salad.
-Chop 2-4 cups of kale (remove all stems) into small pieces (thinly sliced brussel sprouts would be a great addition!)
-Chop a green apple into similarly sized pieces
-Sprinkle ~1/3 cup of golden raisins over

This salad is best made up and stored in the fridge overnight (dressing stored separately), so the raisins plump up. It makes a great to-go lunch. Just pour ~2tbsp of dressing over the salad when you're ready to eat!

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