Poppy Seed Dressing
  • 1tbsp maple syrup
  • 1/2 small shallotminced
  • 3tbsp red wine vinegar
  • 1tbsp Dijon mustardgluten-free, if desired
  • 1/2tsp sea salt
  • 1/3cup grapeseed oil
  • 1 1/2tsp poppy seeds
  1. Finely grate 1 Tbsp peel from orange; set aside. Cut top and bottom from orange so it sits flat. Working from top to bottom, cut off peel and pith. Hold orange over blender and carefully cut out pieces between membranes into blender. Squeeze in any remaining juice.
  2. Add shallot, vinegar, maple syrup, mustard, and salt. Blend until pureed. With blender still running, slowly drizzle in oil. Stir in reserved orange peel and poppy seeds and transfer dressing to cruet or small bottle.
Recipe Notes

Per 1 Tbsp serving: 53 calories; 0 g protein; 5 g total fat (1 g sat. fat); 3 g total carbohydrates (2 g sugars, 0 g fiber); 85 mg sodium