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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.


  • 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


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