This Vinaigrette makes a great winter salad, but I often think of it in the late spring – it’s bright, delicious and light. (It’s also a great way to use oranges that may be just a bit past their peak.) These types of sweet vinaigrettes usually have equal parts of honey, oil and vinegar. The dijon helps thicken and emulsify and the zest adds flavor.
As for the pricing, the real cost is the oranges – you’ll just be adding in pennies for the vinaigrette portion of the salad.
Recipe: Honey Citrus Vinaigrette, enough to dress a salad and including the oranges, cost about 78 cents
- 1 1/2 teaspoons of orange zest, from oranges, below
- 2 oranges, supremed over a bowl or cutting board, juice squeezed from the leftover portion, the supremes saved
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons olive oil
- 1 teaspoon dijon
- 1 1/2 teaspoons of white wine vinegar or rice wine vinegar
- Poppy seeds, optional
- Salad greens and/or fruit of your choice.
Mix all dressing ingredients: zest, orange juice, honey, oil, dijon, vinegar and poppy seeds if using.
My favorite ways to use this dressing:
- Three Ring Salad: On top of a bed of beautiful salad greens, arrange the orange segments, slices of avocado and very thinly sliced red onion rings. This always makes a gorgeous presentation – I’ll snap a pic next time.
- There is something about this dressing that goes wonderfully with sliced kiwis.
- As mentioned above, this is a great way to use oranges a little past prime: If I have some not so juicy ones around, I’ll just look around for anything that can dress them up a bit: oranges and kiwi are great, oranges and banana are always a kid’s favorite, oranges and avocado, as mentioned above. Often I’ll just toss with any old greens we have and call it a salad, or just put a bowl of the segments dressed in the vinaigrette on the table.
Money and Time Saving Strategies:
For pricing, remember to use your coupon matching sites for your local stores. My favorite is Pocket Your Dollars in my area, but every store has a group of enthusiastic couponers who can point you to the best bargains. Don’t be discouraged if your prices are higher at first – just keep shopping the best sales and follow the strategies and you’ll get there!
I double or more any vinaigrette I make. The tart acid from the vinegar helps to prevent spoiling and they keep for weeks and weeks in the fridge in my favorite little salad jars (donated Starbucks latte bottles!)
- Oranges: I watch for late spring specials – while in season January through April, the best pricing seems to be March and April. I’ll buy several bags and serve them a lot when I find them around 89 cents a pound. While oranges may seem a little mundane, you can get your family to eat them if you do a little prep and culinary magic. A medium orange is about 6 ounces, cost: 68 cents
- Vinaigrette Ingredients: These small amounts cost just pennies – I’ll say 10 cents, but check Saving on Basic Ingredients to find the best pricing options and savings – I’m always updating and adding.
- Salad Greens: I always choose the loose or bundles over bagged – even at their lowest sales price, the loose is less expensive and of better quality. Check out Lettuce and Spinach under Vegetables and Fruits for some price comparisons – and they hold true with every different type of bagged greens product.
- Poppy Seeds: They are amazingly inexpensive in the bulk aisle – keep these in a small jar or container in your freezer.
Nutrition - 4 servings: The oranges and vinaigrette are 68 cal; cal fr fat 16 or 24 percent; chol 0, sod 0, tot carb 13, fib 2, sugar 10, protein 1
Put Your Own Spin on It: Vary the citrus: try blood orange or a a combination of other citrus. Toasted Sesame seeds are wonderful with this, especially if you’re using rice wine vinegar. A bit of garlic is always nice. Chives or thinly sliced scallions work really well with Citrus. Find your own combinations of flavors you love together! I can’t wait till the next time I have blood oranges to try the Blood Orange Vinaigrette on the Slowdown site.
Citrus Vinaigrette made April 2012