Ginger Orange Dressing

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This salad dressing is especially nice in bowl type meals that have beets, Brussels sprouts, or squash.

Yield: 1 cup

Ingredients

  • ¾ cup orange juice
  • ¼ cup water
  • 3 Tbsp white balsamic vinegar
  • 3 Tbsp maple syrup
  • 1 Tbsp Dijon mustard
  • 1 Tbsp tamari
  • 1 Tbsp light miso
  • 1 clove garlic, garlic press
  • 2 tsp ginger zest
  • ¼ tsp orange extract
  • ¾ tsp pysillum powder, optional but will give body to the dressing

Instructions

  1. Whisk ingredients together and allow 5 minutes for the pysillum to fully thicken the dressing.
  2. Use within 4 to 5 days. Leftovers can be frozen.