Orange Vinaigrette

 

A zesty orange vinaigrette is sometimes just what you need to take an everyday salad over the top. This recipe is easy and goes well with beef or pork.

This recipe goes with Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette

Yield: 1/3 cup (serving size: about 1 tablespoon)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 88%
  • Fat: 5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.1g
  • Carbohydrate: 1.6g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 46mg
  • Calcium: 2mg

Ingredients

  • 1 orange
  • 2 tablespoons white wine vinegar
  • 1 tablespoon minced shallots
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon sugar
  • 2 tablespoons olive oil

Preparation

  1. 1. Grate 1 teaspoon orange rind; squeeze 2 tablespoons juice from orange over a bowl.
  2. 2. Combine orange rind and juice, white wine vinegar, and next 3 ingredients in a small bowl, stirring well with a whisk. Slowly add oil, stirring well with a whisk.
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