Citrus Vinaigrette

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

Yield:

1 1/3 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 15
Caloriesfromfat 42 %
Fat 0.7 g
Satfat 0.1 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 0.1 g
Carbohydrate 2.1 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 44 mg
Calcium 1 mg

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

Combine all ingredients in a blender; process until smooth. Pour into a bowl; cover and chill.

Note: Store in an airtight container in the refrigerator for up to one week.

Steven Petusevsky,

Cooking Light

June 1999
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