prep time: 5 minutes, plus 1 day to infuse
•
yield: 2 cups (2 tablespoons per serving)
prep time: 5 minutes, plus 1 day to infuse
•
yield: 2 cups (2 tablespoons per serving)
This dressing tastes great on leafy greens and Zoodles ( see here ), and it pairs amazingly well with Asian Chicken Salad ( see here ).
1½ cups MCT oil, extra-virgin olive oil, or avocado oil
Peel from 1 orange
2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here )
1 teaspoon fine sea salt
¼ teaspoon fresh ground black pepper
3 drops orange oil
½ cup coconut vinegar or apple cider vinegar
Place the oil in a 1-quart jar. Add the orange peel, sweetener, salt, pepper, and orange oil. Cover and let sit at room temperature for 1 day. Discard the peel. Add the vinegar to the jar and shake well before drizzling over greens. Store in the fridge for up to 2 weeks.
