Make It! Not-Too-Tangy Vinaigrettes

Posted by on Monday Mar 11th, 2013 | Print

I’ve never been a fan of puckery vinaigrettes. But neither do I want to dress my greens in candy-sweet dressings heavy with honey or sugar.

So I figured out a way to reduce the bite without increasing the sugar–oranges.

Instead of using lemons or vinegar in your vinaigrettes, squeeze an orange instead. If you do like some tang in your dressing, you can play around with how much of the lemon juice/vinegar you replace with fresh orange juice. See the tip in action here.

Make It! is a series of quick, clever kitchen tricks.

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  • Sylvia

    This is really helpful. I’ve always struggled between the sharp/sweet fine line of salad dressing. Thanks BGSK!

    • http://www.biggirlssmallkitchen.com/ BGSK

      Anytime, Sylvia!

  • marcie @ flavor the moments

    Whipping up vinaigrettes is actually very easy, as you’ve shown, and so much better than using store bought dressing! Nice tips!

    • http://www.biggirlssmallkitchen.com/ BGSK

      Exactly! I love making dressings at home.

  • http://profiles.google.com/brianwsamuels Brian Samuels

    I’ve been making vinaigrettes since I was a child (still can’t spell it though… gosh, when will I learn). We’ve been trying to do a big salad for dinner every couple of nights and I like to mix up the dressing a bit. Will have to try your orange one next time!

    • http://www.biggirlssmallkitchen.com/ BGSK

      I’ve been trying to do the salad thing too. Somehow, with spring coming, my greens craving is back. That “ai” in the middle makes vinaigrette SO HARD to spell.