Orange Vinaigrette
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Ingredients
- 10 ct. Markon Navel Oranges
- 2 c. GFS Canola Salad Oil
- 1 c. Primo Gusto Extra Virgin Olive Oil
- 1 c. Seasoned Rice Wine Vinegar
- 2 Tbsp. Markon Shallots, minced
- 2 tsp. Kosher salt
- 1/2 tsp. Trade East Restaurant Grind Black Pepper
Recipe Preparation
Consider saving time with our Pepper Mill Blood Orange Vinaigrette Dressing
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1] Remove the zest from the oranges with a zester. Chop finely to make ? c.
2] Slice the oranges in half. Squeeze juice through a fine mesh strainer. You will need a 2 cup yield.
3] Place canola oil, olive oil, rice vinegar, shallots, salt and pepper in a stainless-steel mixing bowl. Mix thoroughly.
4] Transfer to a covered storage container and refrigerate until needed, up to 4 days. CCP: Refrigerate at 41°F or below.
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