After a month of baking indulgences, I’m back and ready for a healthy start to the new year. I’m not much for resolutions but after a week spent with family where I was lovingly stuffed with pancake breakfasts, roasts, and all manner of sweet treats, it’s time to put the brakes on overeating. I’ve been cooking up a storm at home and testing out flavorful, healthy recipes that are just as satisfying (and without the side of indigestion) as all that heavy holiday food. Read on for a recipe for my new go to salad dressing. It’s so tasty – you’ll want greens on every plate!
Adapted from Rozanne Gold’s fantastic cookbook, Radically Simple
Makes 1 Cup
1/2 cup chopped fresh carrot
1/3 cup orange juice (preferably fresh squeezed)
1 tablespoon of honey
1 tablespoon chopped shallot
1 tablespoon extra virgin olive oil (pick your favorite!)
4 teaspoons white balsamic vinegar (for an extra kick try the Chapparal Gardens Pacific Spice vinegar!)
1 teaspoon peeled chopped fresh ginger
Combine all ingredients in a food processor or blender and process until very smooth.
Note: I have been making a double batch of this and keeping it in the refrigerator for up to a week. I toss it on salad greens, sometimes adding chopped chicken breast, toasted pecans and apples. I’ve served it with steamed or roasted broccoli, green beans, and even brussels sprouts. It’s even nice mixed with couscous or quinoa as a salad dressing.