While I originally created this mildly sweet dressing to balance pungent blue cheese in a hearty cobb salad, the light orange flavor lends itself to so much more. Let your imagination be the guide in creating a myriad of salads including some of the following ingredients: bitter greens, asparagus, fennel, radishes, orange vegetables, ginger, almonds, walnuts, and all sorts of fruits including strawberries and pineapple. Add almost any poultry or seafood, even leftover steak or pork, for a heartier meal.
3 tablespoons Greek yogurt
3 tablespoons mayonnaise
2 tablespoons freshly-squeezed orange juice
1 tablespoon honey
2 teaspoons raspberry or apple cider vinegar
2 teaspoons poppy seeds
1/2 teaspoon kosher salt
Zest of 1/2 an orange, optional
In a small bowl, whisk all the ingredients together. You may also place the ingredients in a jar with a tight-fitting lid and shake well.
Dressing will keep, stored covered in the refrigerator, for about a week. Shake well before serving.
Citrus fruits will yield their juice more easily when they are room temperature, but they are easier to zest when cold. You may zest straight from the fridge, then heat for 15 seconds or so in the microwave prior to juicing.