Food photography depends on weather like I depend on wine while raising my children. Today was a very grey day with never ending rain. So, I digged through my “to post” folder and found this Orange Ginger Salad Dressing. It is sweetened by oranges and spiced by fresh ginger. It is so good it deserves a post of its own. I already used it in making Winter Fruit Kale Salad and Citrus Quinoa Salad. I guess it is that good!
It is my intent to post more of homemade versions of popular dressings and sauces this year. They are a bit scary to recreate because the flavour has to be close to the original unlike an impromptu unique recipe where I can do whatever I want. So far, on the list I have a Caesar dressing, peanut sauce, berry salad dressing and carrot ginger salad dressing.
This Orange Ginger Salad Dressing is perfect for winter because citrus is in season. My fruit basket seems to be only filled with apples, bananas, oranges, grapefruits, occasional pears and cantaloupe right now. Kids are enjoying frozen organic berries from Costco as well.
You need a blender to make this Orange Ginger Salad Dressing. I do not own a Blendtec or Vitamix but rather use more affordable Ninja Ultima. It is as powerful! I did have Blendtec blender for a bit and I say it is great. I gifted it to my mom who wad a tumour at the time and I wanted her to drink green smoothies daily. And she still does. Overall, you need a powerful blender when eating clean. It will last you forever!
Happy Friday! I plan on chilling at home this weekend and maybe we will go skiing on Sunday if it stops raining. I have this book on my nightstand right now. What more could I ask for?! Maybe a nice dinner made by not me?! Honey, I hope you are reading this.:)Print
Orange Ginger Dressing
Orange Ginger Dressing Recipe full of citrus fruit to dress up spinach, arugula, kale salad with veggies of choice.
- Prep Time: 8 minutes
- Total Time: 8 minutes
- Yield: 6 servings
- 1/2 cup orange juice
- 2 tbsp olive oil, extra virgin
- 1/2 large orange, diced
- 1 inch ginger, fresh
- 1/4 tsp himalayan pink salt
- Ground black pepper, to taste
Store: Refrigerate in a container for up to 5 days. Shake well before serving.
Did you make this recipe? Please give it a star rating in the comments.