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
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
- Iron 4.0