Fresh orange cold-pressed vinaigrette

As summer settles into the Lowcountry, many residents find themselves reaching for lighter meals filled with seasonal produce and fresh flavors. One simple way to elevate a salad, grain bowl, or roasted vegetables is with a homemade vinaigrette that balances sweetness, acidity, and a touch of spice.

Enter the fresh orange cold-pressed vinaigrette made with orange juice. The dressing combines orange juice, olive oil, maple syrup, apple cider vinegar, and a hint of crushed red pepper to create a versatile topping that pairs well with everything from mixed greens to grilled vegetables.

Homemade dressings offer a simple alternative to many store-bought varieties, allowing home cooks to control ingredients while enjoying fresh, vibrant flavors. The natural sweetness of orange juice and maple syrup is balanced by the tang of apple cider vinegar, while olive oil provides richness and body. A pinch of sea salt, black pepper, and red pepper flakes rounds out the flavor profile.

Cold-pressed juices are popular among many health-conscious consumers because the pressing process helps preserve the fresh taste of fruits and vegetables. When incorporated into a dressing, the juice adds brightness and citrus notes that complement summer salads particularly well.

One of the greatest advantages of a recipe like this is its flexibility. It can be tossed with a bowl of mixed greens, used as a finishing touch for grain bowls, or seasonal produce. The dressing can even serve as a marinade for vegetables before grilling.

Preparing the vinaigrette takes only a few minutes. All ingredients are combined in an airtight container and shaken vigorously until fully incorporated. The result is a fresh, flavorful dressing that can be stored in the refrigerator for up to 4 days.

Fresh Orange Cold-Pressed Vinaigrette
• 1/2 cup orange juice or Juice Hive Orange Bee Cold-Press Juice
• 1/2 cup olive oil
• 1/4 cup maple syrup

Instructions
1. Add juice, olive oil, maple syrup, apple cider vinegar, crushed red pepper, black pepper, and sea salt to an airtight container.
2. Seal the container and shake vigorously to combine.
3. Toss the salad generously.
4. Store in the refrigerator. If using cold-pressed juice, shelf life is 4 days.

Leslie Rohland, 2024 SC Chef Ambassador, Chef and Proprietor of The Cottage Cafe, The Bluffton Pasta Shoppe, the Juice Hive, and May River Coffee Roasters. (843) 757-0508, 38 Calhoun St, Bluffton, SC.