Orange Vinaigrette

This fast & easy orange vinaigrette will have you wondering why you don’t make homemade dressings for your salads more often!
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It also can be used as a marinade or sauce for poultry and fish.

Ready to have your mind blown?! 
Oranges don’t exist in nature! 
They are a man-made fruit, created about 4,500 years ago in China by intentionally blending a pomelo with a mandarin.
You already know that oranges are loaded with vitamin C, but did you know that they’re:

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• A great source of gut-friendly fiber
• Loaded with B vitamins that help boost your energy, memory, & mood
• Packed with antioxidants that strengthen your immune system
• Filled with anti-inflammatories that fight disease
• PLUS: their vitamin C can help your body absorb more iron, a biggie for many athletes (especially women)

Choose eating an actual orange vs. drinking orange juice. You’ll get more nutrients and less sugar.​

(makes 8 servings)

• 2 Tbsp onion, diced
• 1 tsp orange zest
• Juice of 1 orange
• Juice of 1 lemon
• 2 tsp Dijon mustard
• ½ tsp sea salt
• ½ tsp freshly ground pepper
• ⅓ cup (80 ml) extra-virgin olive oil

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In a mini food processor or blender, blend the onion, zest, orange and lemon juice, mustard, salt, and pepper. When combined, drizzle in the olive oil and blend until smooth. 
This will keep in the fridge for a couple of days.

​Enjoy!