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Orange Chipotle Vinaigrette Recipe

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2 votes | 2701 views

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.

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Cook time:
Servings: 6
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Ingredients

Cost per serving $0.45 view details

Directions

  1. Boil the orange juice and garlic in a small saucepan until reduce to 3/4 cup, about 15 minutes. Cool completely.
  2. Combine the organe juice reduction and the remaining ingredients in blender. Blend until smooth. Season to taste with salt and garlic pepper.
  3. For a thicker consistency add a couple of Tbs of mayonnaise and whish to combine.
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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%

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Comments

  • Therese
    August 20, 2013
    This recipe looks great a definite must try !
    • judee
      July 6, 2013
      Can't wait to try this recipe. I love dressings with orange in them.

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