To use this vinegar in a salad dressing, whisk together 2/3 cup (150 mL) extra-virgin olive oil, 1/3 cup (75 mL) Dill Orange Vinegar, 1 tbsp (15 mL) chopped fresh dill and 1/4 tsp (1 mL) each granulated sugar, salt and pepper. Serve tossed with torn mixed greens.
- Portion size 500 servings
- Credits : Canadian Living Magazine: September 2005
Ingredients
Method
Using vegetable peeler, remove thin outer rind (avoiding pith) from orange. Save remaining part of orange for another use. Place rind in canning jar or jar with tight-fitting lid; add dill. Set aside.
In saucepan, toast mustard seeds over medium heat until popped, about 2 minutes. Add vinegar; bring just to boil. Pour over dill. Let cool; cover and let stand for 24 hours. (Make-ahead: Store in cool place for up to 6 months.)
Strain through cheesecloth-lined sieve.
Nutritional facts <b>Per 1/3 cup (75 ml):</b> about
- Sodium 1 mg
- Protein 0 g
- Calories 11.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 5 g
%RDI
- Iron 4.0
