This tangy salad dressing with a hint of orange is a fantastic way to liven up any salad.
This light, healthy dressing works beautifully through bean and beetroot salads.
1/4 cup (63 ml/21/4 fl oz) orange juice, freshly squeezed
3 tablespoons apple cider vinegar
1 tablespoon cold pressed flaxseed oil or extra virgin olive oil
2 teaspoons Dijon mustard
Place all ingredients together in a jar and shake until well combined Any excess dressing can be stored in the fridge for up to a week. Makes 1/2 cup.