Fresh Orange-Soy Vinaigrette
Orange juice replaces much of the oil you would typically find in most salad dressings for a lighter, tangier taste.
This recipe goes with Crispy Sesame Salad Stack
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- 1/4 cup rice vinegar
- 1/4 cup orange juice
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 tablespoons dark brown sugar
- 1 teaspoon freshly grated ginger
- 1/8 teaspoon dry mustard
- Salt to taste
- 1. Combine 1/4 cup rice vinegar and next 6 ingredients in a food processor; pulse 3 to 4 times or until smooth. Season with salt to taste.
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