This vinaigrette is quick and easy (as long as you've got a powerful blender or food processer) and lasts well in the fridge. The oranges make the dressing light and refreshing, and the vitamin C they provide help your body absorb the non-heme iron found in leafy greens. It works beautifully on a kale salad is what I'm saying.
2 medium-sized navel oranges, peeled* and chopped small enough to fit into your blender or food processer
small bunch fresh parsley (approximately 1/4 cup)
1/4 cup olive oil
1/4 cup apple cider vinegar
1 Tablespoon maple syrup
1 heaping teaspoon Dijon mustard
1 clove garlic, peeled
salt and pepper to taste
Buzz everything together in blender or food processer until smooth. Season with salt and pepper. Store in glass jar, tightly covered, for up to a week. Makes approximately 2 cups of salad dressing.