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Lime & Wasabi
Vinaigrette
Prep 5 minutes
Makes 125.5ml
1 lime, peeled, seeds removed
1 tablespoon rice wine vinegar
2 teaspoons wasabi paste
80ml rice bran or grapeseed oil
Sea salt and freshly ground pepper, to taste
1. Place lime, vinegar, wasabi and oil into blender jug and secure lid.
BLEND 15 seconds or until smooth and combined. Season to
taste with salt and pepper.
Serve: drizzle over your favourite salad greens or use as a
dressing for a chicken, tuna or prawn salad.
Storage: transfer to a clean airtight container and store in the
fridge for up to 3 days.
Whole Orange
Dijon Vinaigrette
Prep 10 minutes
Makes 310ml
1 orange
1 small Shallot, halved
1 clove garlic
2½ tablespoons white wine vinegar
2½ tablespoons Dijon mustard
1 tablespoon honey
125ml olive oil
Sea salt and freshly ground black pepper, to taste
1. Finely grate rind from orange; remove skin from orange and
cut orange into quarters. Add rind and orange flesh to
blender jug.
2. Add Shallot, garlic, vinegar, mustard, and honey to blender jug
and secure lid.
BLEND 20 seconds or until smooth and combined.
MIX 20 – 30 seconds. While motor is running remove inner cap
and gradually add oil until combined. Season to taste with salt
and pepper.
Serve: with your favourite salad.
Storage: transfer to an airtight container and store in the fridge
for up to 3 days.
56


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