This is a nice light dressing for the summer. I rarely buy salad dressings because they are so simple to make. I don’t add any oil to this dressing, I don’t really see the need to as there is no flavor in oil and it only adds extra calories and makes the dressing heavy. If you want an emulsified creamier dressing, please whisk a little canola or vegetable oil into it, I find olive oil imparts too much flavor.
1/3 cup freshly squeezed orange juice-use whatever orange you have on hand or prefer. A 1/4 cup of orange concentrate would also work, just add a little water.
2 tablespoons of seasoned Rice vinegar, I use Nakano, I think different names brands taste very similar.
2 tablespoons of honey- add more or less to your taste- it will depend on the sweetness level of your orange
1 teaspoon of poppy seeds
Mix all ingredients together. I served it over mixed baby greens with sliced strawberries and blueberries along with some thinly sliced sweet onion, such as a vidalia onion. Any kind of lettuce would work along with many different toppings, such as, candied almonds or pecans, cherry tomatoes, peppers, cucumbers, even feta cheese or crumbled blue cheese.
Thank you for this recipe Katheryn. I enjoyed it at Holt’s when you were executive chef there and have since forgotten to ask you for the recipe.
Thanks Barb. The recipe at Holt’s was a bit different, I don’t think I added the rice vinegar and we added oil slowly, emulsifying the dressing in a blender. This recipe is a little lighter, I hope you enjoy it.