Creamy Orange Vinaigrette

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (5 servings)

    65 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 1 milligram cholesterol; 64 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2/3 cup

Preparation

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.

• 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).

10 minutes