This salad dressing has previously appeared on my website with a delicious kale salad I posted not long ago: Kale-Orange-Walnut Salad.
I am posting the dressing separately to add it to the salad dressing category so it won’t be overlooked when readers are reviewing Salad Dressings. Just today, I used this dressing, adding a bit of Sofrito to create a tasty chickpea salad. I suspect you talented cooks out there will think of lots of creative ways to use it.
This recipe is not suitable until you reach Atkins Phase 2 OWL. It is perfectly acceptable for Keto diets and Primal-Paleo.
VARIATION: You can substitute 1 oz. sugar-free dried cranberries for some of the orange juice or just add them to this recipe as written and have a a totally different taste that is equally good! Just add the cranberries to the dressing ingredients and when they have softened, mash them with the back of a spoon and blend them into the dressing.
1 clove garlic, minced (or 1/8 tsp. garlic powder)
3 T. fresh-squeezed orange juice
3 T. extra virgin olive oil (I used a combination of Black Walnut oil and olive oil)
1 T. balsamic vinegar
Few shakes each of salt and black pepper
DIRECTIONS: Mix all ingredients in a small bowl and stir. Chill until ready to use. Should keep a week if any is leftover.
NUTRITIONAL INFO: Makes a total of 6 tablespoons or 3 servings of 2 T. each. Each 2 T. serving contains:
13.65 g fat
2.76 g carbs, .06 g fiber, 2.7 g NET CARBS
.2 g protein
104 mg sodium
39 mg potassium
10% RDA Vitamin C