Basil Balsamic Salad Dressing

Salads are a staple at my house so we love finding new combinations of fresh vegetables, toppings, herbs, and dressings to keep them fun, healthy and delicious. I absolutely love the taste of fresh sweet basil and happen to have a bunch on hand one night. I combined it with fresh orange juice and a tasty balsamic vinegar to get amazing flavor! This Basil Balsamic Salad Dressing is our new favorite and it pairs perfectly with dark leafy greens and roasted beets.

 INGREDIENTS:

• Zest of 1 small orange (approximately 1 tablespoon)

• Juice of 1 small orange (approximately ½ cup)

• ¼ cup balsamic vinegar

• ¼ cup raw apple cider vinegar

• 30 leaves fresh basil (approximately ½ cup-packed)

• 1 tablespoon raw honey (or more to taste)

• 1 teaspoon Dijon mustard

• 2 cloves fresh garlic

• ¼ cup raw walnuts

• 1 teaspoon sea salt

• 1 cup olive oil

 instructions:

• Zest a small orange and then juice it. Combine all ingredients except olive oil in blender and blend until smooth.

• With blender blades running slowly drizzle in olive oil, adding only a bit at a time looking for the dressing to begin emulsifying. Add more walnuts to achieve a more creamy, thick consistency.

• Refrigerate for 5-7 days. Enjoy on green salads, especially goes well with roasted beets!

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Basil Balsamic Salad Dressing

Creator: Jen Lawrence

Salads are a staple at my house so we love finding new combinations of fresh vegetables, toppings, herbs, and dressings to keep them fun, healthy and delicious. I absolutely love the taste of fresh sweet basil and happen to have a bunch on hand one night. I combined it with fresh orange juice and a tasty balsamic vinegar to get amazing flavor! This Basil Balsamic Salad Dressing is our new favorite and it pairs perfectly with dark leafy greens and roasted beets.

INGREDIENTS

• Zest of 1 small orange (approximately 1 tablespoon)
• Juice of 1 small orange (approximately ½ cup)
• ¼ cup balsamic vinegar
• ¼ cup raw apple cider vinegar
• 30 leaves fresh basil (approximately ½ cup-packed)
• 1 tablespoon raw honey (or more to taste)
• 1 teaspoon Dijon mustard
• 2 cloves fresh garlic
• ¼ cup raw walnuts
• 1 teaspoon sea salt
• 1 cup olive oil

INSTRUCTIONS

1. Zest a small orange and then juice it. Combine all ingredients except olive oil in blender and blend until smooth.
2. With blender blades running slowly drizzle in olive oil, adding only a bit at a time looking for the dressing to begin emulsifying. Add more walnuts to achieve a more creamy, thick consistency.
3. Refrigerate for 5-7 days. Enjoy on green salads, especially goes well with roasted beets!

https://www.spiritofhealthkc.com/health/basil-balsamic-salad-dressing

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