Cucumber-Orange Dressing

This Dressing is great over any salad but in particular we LOVE it over Grilled Hearts of Romaine. Serves nicely over 4 Romaine Heart halves.  Double the dressing recipe if you want to have extra for the next meal. 

This makes for a very quick salad even without grilling your lettuce.  Due to the diced cucumber and orange slices in the dressing itself you can easily rinse some lettuce, drizzle dressing over it and serve as a salad quickly!

Ingredients for Dressing:

2 tsp. Minced Shallots

2 Tbs. Fresh Squeezed Orange Juice

2 Tbs. rice vinegar

1 ½ – 2 tsp. of Agave Nectar (depending on your taste for sweet, it is optional but we recommend)

1 Tbs. Extra Virgin Olive Oil

1 Tbs. Sunflower Oil or Avocado Oil  (If you don’t have either you can do it with more Olive oil but it is much smoother of a taste if you use one of these oils)

½ – ¾ cup diced English Cucumber (we prefer 3/4 cups but some people prefer less!)

½ – 3/4 cup Diced orange (we prefer 3/4 cups but some people prefer less!)

Recipe Instructions:

1.    First combine the shallots, orange juice, rice vinegar and allow to sit for 10 minutes to allow the flavors to absorb.

2.    Add Agave nectar to taste, roughly 1 ½ to 2 tsp of agave nectar is ideal (don’t forget the diced Orange will add more sweetness to it).

3.    Add Olive oil and sunflower oil (or avocado oil if no sunflower oil—and if you don’t have either, just use Olive oil for the full 2 Tbs but it is nice to have a combo of two).

4.    Add in diced cucumber and orange .   Salt & Pepper to taste.



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