Creamy Orange Vinaigrette

Name: Creamy Orange Vinaigrette
Total time: 10 min
Yield: 2/3 cup
Ingredients: 1/3 cup orange juice; 2 tablespoons balsamic or red wine vinegar; 1 teaspoon finely minced orange peel; 1/8 teaspoon salt; 1/4 cup yogurt "cheese"; 2 tablespoons flavorful oil (like extra-virgin olive oil); cayenne, white or black pepper, to taste (optional)

By Jane E. Brody

Total Time: 10 minutes
Rating: 4(7)
Comments: Read comments

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Ingredients

Yield:⅔ cup

⅓cup orange juice
2tablespoons balsamic or red wine vinegar
1teaspoon finely minced orange peel
⅛teaspoon salt
¼cup yogurt "cheese"
2tablespoons flavorful oil (like extra-virgin olive oil)
cayenne, white or black pepper, to taste (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Place all the ingredients in a blender jar and process them at medium speed until creamy. Or, combine the orange juice, vinegar, orange peel and salt in a bowl and whisk them together, then beat in the yogurt "cheese" until well-combined. Gradually beat in the oil and, if desired, season with cayenne or pepper. Use as a dressing for shredded cabbage or other salads or as a sauce for tofu, fish or tempeh.

Tip

Yogurt ''cheese'' provides health-conscious cooks with a way to prepare many low-fat, nutrient-packed dishes that traditionally rely on high-fat ingredients like mayonnaise, sour cream and cream cheese. To prepare it, drain the whey from plain nonfat or low-fat yogurt by placing it over a bowl in a yogurt strainer, a drip coffee filter or a strainer lined with cheesecloth. Let it stand in the refrigerator for 4 to 24 hours (the longer it drains, the firmer it gets).