Orange Dressing

January 15, 2008

Orange Dressing

Sara Jones, Tucson CSA

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.

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