Citrus VinaigretteSummer is the season for fresh vegetables, less cooking (inside anyway!) and eating a little lighter. This is the perfect citrusy dressing for a side salad, or my favorite entrée salad – Maryland Crab Cake Salad – fresh greens, red onions, peppers and cucumbers tossed with Citrus Vinaigrette topped with crab and a spicy remoulade. The tangy vinegar is balanced by the sweet honey, and it’s the perfect light dressing to enhance the flavor of garden fresh vegetables.

 

Citrus Vinaigrette 2Making vinaigrettes at home is really easy, and they taste so much better than store bought salad dressings. You can experiment with different types/flavors of vinegar to compliment your salad style – and the best part – have control over the quality of ingredients. Most vinegars are pretty tart, and store bought salad dressings are either too bitter for my taste or include some sort of artificial sweetener I can taste from a mile away. Using honey balances the vinegar naturally.

 

Maryland Crab Cake SaladIngredients (dresses 2 entrée sized salads or 4 side salads):
2 tbsp. citrus vinegar (I use Trader Joe’s Orange Muscat Champagne Vinegar)
1 tbsp. honey simple syrup (or ½ tbsp. honey and ½ tbsp. water)
1 tsp. Dijon mustard
1 tbsp. olive oil
Salt and pepper

Combine all ingredients in a small bowl and whisk until smooth. Pour over your favorite salad and toss to coat. Enjoy!

 

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