Citrus Vinaigrette

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

This recipe goes with Field Salad with Citrus Vinaigrette and Sugared Pecans

Yield: 1 1/3 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 15
  • Calories from fat: 42%
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.1g
  • Carbohydrate: 2.1g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 44mg
  • Calcium: 1mg

Ingredients

  • 1/2 cup fresh orange juice (about 1 orange)
  • 1/3 cup fresh grapefruit juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons minced peeled fresh ginger

Preparation

  1. Combine all ingredients in a blender; process until smooth. Pour into a bowl; cover and chill.
  2. Note: Store in an airtight container in the refrigerator for up to one week.
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