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Seriously Simple: Brighten up your winter salads with a trio of vinaigrettes

By Diane Rossen Worthington, Tribune Content Agency on

Salads are not just some iceberg lettuce, tomatoes and a sliced radish covered with thick dressing anymore. There is a whole new world out there with fruits, vegetables, nuts and even proteins like chicken or shrimp that can top the old classic mixed greens.

In her book, "Orange Appeal: Savory and Sweet" ($24.99, Gibbs Smith), author Jamie Schler writes about bright and zesty salad dressing using oranges as the foundation. Her love of the orange is reflected in three lively vinaigrettes that are perfect for a happy pick-me-up on gray days.

You'll find each dressing recipe is followed by delectable serving suggestions. Her first vinaigrette uses rosemary and thyme to heighten the orange-flavored dressing. In her second recipe she suggests a blend of orange juice along with Dijon-style mustard and a fruit vinegar that pairs well with bitter greens and roasted beets. Her last vinaigrette relies on the blood orange, a delightfully complex bitter-sweet orange flavor, along with a surprise ingredient: hummus. The hummus acts as a thickener as well as a complementary flavor to the blood orange taste. It is also good on roasted or grilled eggplant.

Have fun experimenting with these Seriously Simple vinaigrettes with different greens, fruits and vegetables. Hopefully it will brighten up the gray, cloudy skies this season.

Rosemary Orange Vinaigrette

Makes 1/2 to 3/4 cup (125 mL to 185 mL)

 

1/4 cup (65 mL) orange juice

2 sprigs fresh rosemary, leaves only, finely chopped

1 to 2 sprigs fresh thyme or lemon thyme, leaves and flowers only, chopped

2 tablespoons white wine or champagne vinegar

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