Zesty Orange Vinaigrette

John and I split the most delicious salmon and winter greens with orange champagne vinaigrette at one of our favorite restaurants–Robert Redford’s Zoom.

I got as much information as I could from our server about the ingredients in the dressing and came home and tried to replicate it with what we had.

I ended up with something quite different, but equally delightful.

Even my seven-year old daughter said, “Go get me some spinach so I can have more of this dressing, since it is this good.”

I definitely recommend a trip to Zoom the next time you are in Park City, Utah, but in the meantime….

Enjoy!

Zesty Orange Vinaigrette
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Zesty Orange Vinaigrette
Print Recipe
Ingredients
  • 1/2 cups white balsamic vinegar
  • 1/2 lemon fresh squeezed lemon juice
  • 3 tbsp olive oil
  • 1 tbsp white distilled vinegar
  • 1/2 tsp salt
  • 1/2 inch orange slice peel, use the orange, then cut the white flesh off and use half the orange peel
  • 1/2 cup salted cashews about 20 cashews
Servings:
Instructions
  1. Put all ingredients in a good quality blender and blend until creamy and smooth.
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4 Comments
    • Hi Phyllis, The measurement is 1/2 lemon, juiced. I apologize for the confusion. Thank you for asking! I’m sure others had this same question. All the best, Jane

  1. Thank you so much. This sound delicious and I’ve been looking for a new salad dressing recipe. I can’t wait to try it!