Orange Mulberry Vinaigrette
Difficulty 5 minutes Serves 1
With the will to eat healthfully comes many opportunities to get creative in the kitchen! When it comes to salads the variations are literally endless. Take your salad to a new level of delicious with this dressing recipe by Marquis Matson of Real Raw Kitchen. Serve it over a bed of fresh spinach and arugula, green onion, avocado, tomato, sunflower sprouts, flax and pumpkin seeds, and a handful of dried mulberries!
Ingredients 1/4 cup mulberries 1 orange, juiced 1/2 clove garlic, chopped 1/4 shallot, chopped 1 t apple cider vinegar 2 T olive oil (optional)
Directions 1) Hand squeeze the orange and pour the juice over the mulberries and allow them to soak for 5-10 minutes.
2) Chop the garlic and shallot and then add everything into the blender. Blend until liquified.
I used half a clove of garlic and a quarter of a shallot because they were both enormous and also because I didn't want an overwhelming flavor from each. Also, I opted to use oil, though I normally don't, because I wanted it to emulsify in the blender and create a sort of creamy texture out of the dressing. Try it out either way, adjust everything to your liking!