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Aunt Vicki’s Salad Dressing


  • 2 cups orange juice
  • ¼ cup white balsamic vinegar, (regular is fine, too)
  • kosher salt and pepper to taste
  • 1 cup extra-virgin olive oil
  • ¼ cup chopped scallions, green part only, cut on the diagonal (optional — I don’t add the scallions because I like to keep a jar of this in my fridge for a long time)


  1. In a small saucepan, bring the orange juice to a simmer over medium-low heat and cook until it has reduced to ½ cup, about 10 minutes. Remove from heat, transfer to a medium-sized bowl and allow to cool to room temperature. Once cool, whisk in the vinegar and salt and pepper to taste. Slowly whisk in the olive oil. Transfer to a jar and store in refrigerator until ready to serve. Bring to room temperature before using.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes