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Orange Champagne Vinaigrette (vegan)

orange champagne vinaigrette


Makes a little over 1 cup of dressing

1/3 cup orange muscat champagne vinegar

3/4 cup organic olive oil

2 Tbsp. fresh organic basil leaves, fine chopped (from your window herb garden)

1 tsp fresh organic garlic fine chopped

1 tsp. fresh ground dried organic orange peel

pinch of fine ground sea salt

1 pint sized recycled jar with fitting lid

In your jar, place all the above ingredients in, cover tightly and shake vigorously about 40 times to emulsify. Refrigerate for 24 hours. Shake again before serving. Will keep in refrigerator for 7 days if tightly covered. NOTE: this is also a great dipping sauce for vegetables (raw and steamed) and spiced artichokes.

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