Tuesday, July 12, 2011

Citrus Vinaigrette

· Head of Romaine lettuce, rinsed, drained, and chopped

· 4-6 large oranges

· 1/4 cup fresh orange juice (from oranges)

· 1/4 cup distilled white vinegar

· 1/2 tsp Stone Ground Dijon mustard

· 1/3 cup Extra Virgin Olive Oil

· 1/2 tsp sea salt, add more to taste

· 1/2 tsp fresh ground pepper, add more to taste

· 4-5 drops each, dōTERRA Lime, and Lemon Essential oil ( I will bring)

· 1 tsp , peeled fresh ginger

· 1 cup sliced almonds, toasted

Chop, rinse, and drain lettuce. Cut peel off oranges and section them into pieces. Squeeze remaining juices in liquid measuring cup. Add vinegar, mustard, salt, pepper, essential oils, and place in blender. Turn on and slowly add the olive oil and blend until they create an emulsion.

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