Orange Chipotle Vinaigrette Recipe
This recipe is adapted from one by Julie Campoy in her book Julienne. I made some changes to it. I added garlic, used more honey and reduced 50% more orange juice. I also added Mexican oregano and cut back on the cumin a bit. This produces a thin vinaigrette. If you want it thicker whisk in a couple of tablespoons of mayonnaise. The sauce freezes well and is good any kind of protein or as a different salad dressing on greens.
Ingredients
- 1 1/2 cup fresh orange juice
- 1/3 cup olive oil
- 1 Tbs honey
- 2 Tbs cilantro, chopped
- 2 Tbs fresh lime juice
- 1 Tbs grated orange zest
- 1/2 tsp ground cumin
- 1/2 tsp Mexican oregano
- 1 tsp lime zest
- 1 tsp minced chipotle chiles in adodo (or to taste)
- 1 clove garlic minced
- salt/garlic pepper to taste
Directions
- Boil the orange juice and garlic in a small saucepan until reduce to 3/4 cup, about 15 minutes. Cool completely.
- Combine the organe juice reduction and the remaining ingredients in blender. Blend until smooth. Season to taste with salt and garlic pepper.
- For a thicker consistency add a couple of Tbs of mayonnaise and whish to combine.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 168 | |
| Calories from Fat 114 | 68% |
| Total Fat 12.85g | 16% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 90mg | 4% |
| Potassium 208mg | 6% |
| Total Carbs 13.42g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 10.24g | 7% |
| Protein 0.89g | 1% |
