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Olive Orange Vinaigrette
Olive Orange Vinaigrette
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From: EatingWell Magazine, September 2019
Minced olives add a briny flavor to this healthy homemade salad dressing. The dressing keeps for several days in the fridge, so make a big batch to use on your favorite dinner salads and side salads. Try it on a salad with sliced red onion and fresh oranges.
- By: Breana Killeen EatingWell Test Kitchen Manager
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup extra-virgin olive oil
- ¼ cup orange juice
- 2 teaspoons minced scallions
- 1 teaspoon minced pitted Kalamata olives
- ¾ teaspoon salt
Preparation
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Prep
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Ready In
- Pour oil into a mason jar. Add orange juice, scallions, olives and salt. Cover and shake to blend.
- To make ahead: Refrigerate for up to 3 days. If the oil solidifies, let dressing stand at room temperature for about 30 minutes before using.
- Serving size: 1 tablespoon
- Per serving: 87 calories; 9 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 15 IU vitamin A; 3 mg vitamin C; 1 mg calcium; 0 mg iron; 147 mg sodium; 11 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 2 fat
