Spinach salad with an Orange vinaigrette



Orange Vinaigrette



  • 1/4 cup apple cider vinegar
  • 1/8 cup real maple syrup
  • big pinch of salt
  • 3/4 cup orange juice
  • zest of 1 orange
  • 3/4 cup olive oil


Note: I combined my ingredients using an immersion blender. You can use a regular blender or a food processor.

  1. Combine all ingredients except the oil.
  2. Leaving the blender on, slowly add in the oil, beginning with a few drops and increasing to a thin stream.
  3. Continue blending til well combined. Serve over salad. Keeps 2-3 weeks in the fridge.

Recipe by Moira, the Savvy Food Mama


We served this dressing on spinach with dried cranberries. Wow! It tastes a bit like Thanksgiving.
~Moira, the Savvy Food Mama

Traveling, and an awesome Lemon Vinaigrette

I am just back from an incredible conference in Phoenix for my company! I kept to my eating restrictions really well, and my sweet relatives were super helpful with that!

My aunt and uncle are both great cooks, and they teach their kids to cook well too. I am excited to share with you my aunt’s awesome lemon vinaigrette!! Here it is!!!

Cheers to a Terrific week!!

~ Moira, Savvy Food Mama



Lemon VinaigretteimageG


  • 3 tsp. Dijon mustard
  • 4 and 1/2 tsp. lemon zest, finely grated
  • 7 Tbls + 1 and 1/2 tsp fresh lemon juice
  • coarse salt to taste (start with 1/2 tsp.)
  • 1 cup + 2Tbl Olive oil
  • 1/2 tsp sweetener
  1. Mix all ingredients but oil
  2. Add oil 2 Tbl. @ a time – shake well after each addition til thick and incorporated.
  3. Refridgerate. (works best when served at room temp.)