From EatingWell: March/April 2011
Try this orange-walnut vinaigrette with a salad of bitter greens.
- 1/3 cup walnut oil
- 1/3 cup orange juice
- 1 tablespoon red-wine vinegar
- 1 clove garlic, minced
- 1 teaspoon freshly grated orange zest
- 1 teaspoon reduced-sodium soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Place oil, orange juice, vinegar, garlic, orange zest, soy sauce, salt and pepper in a bowl or a jar with a tight-fitting lid; whisk or shake until well combined.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days.
Per tablespoon: 57 calories; 6 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 64 mg sodium; 17 mg potassium.
Carbohydrate Servings: 0
Exchanges: 2 fat
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- Total Time
- 15 minutes or less
- 8 or more
- Preparation/ Technique
- Type of Dish
- Salad dressing
- Ease of Preparation
- March/April 2011