- Double Bonus
Use this vinaigrette to dress any combination of mixed greens.
- 1 medium clove garlic
- 1/4 teaspoon salt
- 5 tablespoons extra-virgin olive oil
- 6 tablespoons fresh orange juice, plus more to taste
- 1/4 cup white wine vinegar or red wine vinegar
- 1 tablespoon Dijon mustard
Peel the garlic clove and smash with the side of a chef’s knife. Using a fork, mash the garlic with salt in a small bowl to form a coarse paste. Whisk in the oil. Add the juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired.
Tip: Recipe by Nancy Baggett for EatingWell.<br><br>Make Ahead: Cover and refrigerate for up to 5 days. The oil will solidify, so bring to room temperature and whisk before using.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
38 calories; 4g total fat; 1g total saturated fat; 0mg cholesterol; 53mg sodium; 1g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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