Citrus Vinaigrette

Southern Living
Use this vinaigrette on green salads with Asian flavors, or brush it on fish before grilling.


Makes about 2 1/2 cups


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1 1/2 cups orange juice
3/4 cup fresh lemon juice
3/4 cup white wine vinegar
1/3 cup orange marmalade
1/4 cup soy sauce
2 tablespoons honey
1 teaspoon ground ginger
1/2 cup vegetable oil
2 tablespoons sesame oil
1 teaspoon salt
1 teaspoon pepper


Prep: 10 Minutes
Cook: 20 Minutes
Chill: 1 Hours

1. Whisk together first 7 ingredients in a saucepan over medium-high heat. Bring to a boil; reduce heat to medium-low, and simmer, whisking occasionally, 20 minutes or until reduced by half (about 2 cups). Transfer to a medium bowl; cover and chill 1 hour, whisking occasionally. Whisk in vegetable oil and remaining ingredients. Use immediately, or store in an airtight container in refrigerator up to 5 days.

Note: Keep an eye on this marinade when bringing to a boil—it can boil over quickly and easily.

Created date

June 2008