We recently came across this recipe in Cooking Light Magazine. It has such great, fresh flavor, it can be so much more than a dressing for salad. It would be great as a marinade for fish or chicken. You can also use it as a light sauce on the side of grilled meat or fish. This recipe will keep in the refrigerator for a few weeks, so you’re always ready for a great dressing or sauce!
- 4 T. good quality olive oil
- 2 T. fresh orange juice
- 2 T. fresh lemon juice
- 1 T. + 1 t. Dijon mustard
- 1 t. minced garlic
- Salt and fresh ground pepper to taste.
Whisk all ingredients in a container and refrigerate.
Serves 4-6 as a dressing.