Orange and lime juice take the place of vinegar in this dressing for some fresh-squeezed flavor.
This recipe goes with Tropical Salad with Pork Kabobs and Citrus-Chimichurri Vinaigrette
Southern Living AUGUST 2011
Process first 8 ingredients in a blender or food processor until smooth, stopping to scrape down sides as needed. Turn blender on high; gradually add oil in a slow, steady stream. Cover and chill 30 minutes. Store in refrigerator up to 24 hours.
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Citrus-Chimichurri Vinaigrette recipe
