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Drizzle It, Dip It, Marinate It: 3 Nut Oil Dressings

Drizzle It, Dip It, Marinate It: 3 California Nut Oil Dressing Recipes

Gotta love a salad dressing that multitasks. 💕 Try these California nut oil recipes for marinating meat, poultry, fish or vegetables. Add them to your appetizer spread as a dipping oil for bread or veggies. Drizzle them on sandwiches for a burst of nut-tastic flavor. Which one will you try first?

Drizzle It, Dip It, Marinate It: 3 Almond & Walnut Oil Dressings

Cranberry Walnut Vinaigrette

Cranberry Walnut Vinaigrette Dressing

Cranberry sauce is the secret ingredient in this tasty vinaigrette. Dress a green salad, add to a sandwich, or toss with roasted vegetables for added flavor. Yield is approximately 8 ounces.

INGREDIENTS

½ cup Octonuts California Walnut Oil
½ cup cranberry sauce (or cranberry preserves)
¼ cup red wine vinegar
¼ cup water
2 teaspoons stone ground mustard
½ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)

HOW TO

Add all ingredients to a small blender (or a deep sided bowl for use with an immersion blender). Process until well combined then pour into a jar or container. Store at least 4 hours before use.

Tips: Recipe keeps in the fridge for up to 1 week. This dressing can also be made by hand with a whisk: Combine all ingredients except oil in a bowl. While whisking vigorously, stream in oil slowly to emulsify. Store as directed, but shake before use.

Zesty Herb Vinaigrette Dressing & Marinade

Zesty Herb Vinaigrette Dressing & Marinade

Mediterranean herbs and lemon combine for a burst of flavor that makes this vinaigrette great as a marinade for meats or vegetables, as a dipping oil for breads, or as a dressing for cold vegetable or pasta salads. Yield is 8 ounces.

Ingredients

(or use a combination of any or all of these herbs)

2 Tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)
1 Tablespoon chopped fresh chives (or 1 teaspoon dried chives)
1 teaspoon dried basil (or 1 Tablespoon chopped fresh basil)
1 teaspoon dried oregano (or 1 Tablespoon chopped fresh oregano)
½ teaspoon dried tarragon (or 1/2 Tablespoon fresh chopped tarragon)

⅔ cup Octonuts California Almond Oil
3 Tablespoons white wine vinegar (or red wine vinegar)
2 Tablespoons fresh lemon juice
1 Tablespoon balsamic vinegar
1 clove garlic, minced
½ teaspoon fine salt
¼ teaspoon black pepper

HOW TO

Add all ingredients, except oil, to a medium sized bowl. Slowly stream in the almond oil while whisking to combine. Pour dressing into a jar and refrigerate for at least 4 hours before use.

Tips: Recipe will keep in the fridge for up to 1 week. Alternate method: add all ingredients to a jar and shake vigorously. Shake well before each use.

Dijon Vinaigrette

Dijon Vinaigrette Dressing

This creamy, tangy dressing is perfect for salads, vegetable trays, or as a serving sauce for meats. Yield is 8 ounces.

½ cup Octonuts California Almond Oil
3 Tablespoons white wine vinegar (or apple cider vinegar)
2 Tablespoons Dijon mustard
1 clove garlic, minced
1 Tablespoon minced shallot
1 Tablespoon honey or agave
Salt, to taste
Pepper, to taste
2 to 3 Tablespoons water, as needed to thin

HOW TO

Add all ingredients to a small blender (or deep sided bowl). Blend until combined into a smooth mixture. Pour into a jar and refrigerate overnight before use.

Tips: Recipe will keep in the fridge for up to 1 week. This dressing is best made with a blender to incorporate the garlic and shallot, but can be whisked by hand, if preferred.

Octonuts California Nut Oil Vinaigrette Dressing Recipes

Recipe thanks to Emma of DachshundMom.com. Follow her on Instagram @thedachshundmom.