Orange Dressing

Use this as a dressing for raw winter salads. You can also pour the mixture over root vegetables before roasting them to make a delicious, hot vegetable dish.

Ingredients

• 1 cup orange juice, plus grated peel from one orange
• ¼ yellow onion, finely chopped
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste

Directions

Heat oil, spices and onion over medium high heat, stirring constantly for about 1 minute. Add balsamic vinegar and juice, reduce heat to medium, and cook for about 5 more minutes. Remove from heat and season with salt and pepper to taste. Cool, then serve. Store leftovers in a jar in the refrigerator for up to one week.

Submitted by Sara Jones, Tucson CSA