This sweet and satiny salad dressing will delight customers who are used to unremarkable French dressing from a bottle. Pair it with a citrus-focused salad or peppery greens, such as arugula.
Recipe by the California Culinary Academy
Ingredients:
¼ cup freshly squeezed orange juice
1 tsp. sugar
1 Tbsp. vinegar
¼ cup honey
½ tsp. dry mustard
½ tsp. salt
⅔ cup salad oil
Instructions:
2. Add oil slowly while processing. Refrigerate until used. Makes about 1¼ cups.
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