Orange Balsamic Salad Dressing
Author: Heather Bursch
  • 1 large orange zested
  • ½ cup freshly squeezed orange juice
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove crushed
  • ½ teaspoon salt
  • ½ teaspoon of cracked pepper
  • ¾ cup olive oil
  • 1 teaspoon of chopped rosemary (optional)
  1. Wash and dry your orange. Zest the entire surface.
  2. Cut your orange in half and squeeze. You should have about ½ cup, give or take a little.
  3. Whisk zest, juice, balsamic vinegar, garlic, salt and pepper together in a bowl until combined.
  4. Slowly add your oil by pouring in a steady stream and whisking vigorously.
  5. If adding chopped rosemary, whisk in at the very end or sprinkle a few leaves on the salad.
  6. Use immediately or store in the refrigerator for up to a week.
Recipe by She Made It She Might at