Citrus Vinaigrette

Yield: 8 servings
Source: Cooking Light Annual Recipes 2000, p. 157
Comments: Goes with Field Salad with Citrus Vinaigrette and Sugared Pecans


1/2 c. fresh orange juice
1/3 c. fresh grapefruit juice
2 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oi
l 1 Tbsp. honey
1 Tbsp. Dijon mustard
1 Tbsp. low sodium soy sauce (I'd use half next time)
2 tsp. fresh minced peeled fresh ginger


  1. Combine all ingredients in a blender; process till smooth. Pour into a bowl. Cover and chill. Yield 1 1/3 c. Serving size=1 T. Store in airtight container in refrigerator up to 1 week.


Healthy Units: 0 per serving
Cal=15; Fat=.7g; Fiber=0g;

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