Creamy Orange Salad Dressing
This dressing is so incredibly simple, and it is creamy yet fresh and bright. Our girls really enjoy it - and I enjoy when they eat their greens a little more enthusiastically! Makes the 5-10 minutes of prep completely worthwhile!
Servings 1 cup
Ingredients
- 1/2 cup soaked cashews see note
- 1/2 cup freshly squeezed orange juice
- 2 tsp red wine vinegar
- 2-3 tsp pure maple syrup
- 1/2 tsp dijon mustard
- 1/2 tsp salt
- 1-2 tsp water (if needed to thin)
Instructions
- Add all ingredients to a blender.
- Puree until smooth.
- Taste, and adjust with additional seasonings as desired.
- For a thinner texture, add a couple teaspoons of water and puree again.
- Drizzle on salad, or transfer to an airtight jar and refrigerate for up to 5-6 days.
Notes
- Cashews Note: I soak cashews in advance, in batches, as they take about 4 hours to soak through. But, once you have a large batch soaked, you can store them in the fridge - or better - the freezer. They can be used straight from the freezer in recipes!
- Ideas: For adults, try this dressing massaged into a kale salad with avocado, mandarin segments, sliced green onions, and cubed avocado. Also, drizzle it over cooked quinoa or add a little fresh ginger and toss into rice noodles.