We 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!

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Fresh Orange and Lemon Dressing

Course Salad

Cuisine American

Servings 10

Calories 52kcal

Ingredients

• 4 Tbsp good quality olive oil
• 2 Tbsp fresh orange juice
• 2 Tbsp fresh lemon juice
• 1 Tbsp + 1 t. Dijon mustard
• 1 tsp minced garlic
• Salt and fresh ground pepper to taste.

Instructions

• Whisk all ingredients in a container and refrigerate.

This vinaigrette is extremely versatile and can transform simple ingredients into a tasty meal.  Use it as a marinade for chicken, fish, or pork.  Pour it over mixed greens with sliced turkey, fresh spinach with shrimp, any pasta (top with Parmesan cheese), or cooked fish like salmon.  Leave those processed dressings and marinades on the store shelf and liven up dinner with simple, healthy ingredients!

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Dijon Vinaigrette

Servings 6

Ingredients

• 7 ounces canola or olive oil
• 4 Tbsp sherry vinegar
• 2 tsp aged vinegar such as balsamic
• 2 tsp Dijon mustard
• Salt and fresh ground pepper to taste

Instructions

• Whisk together the above ingredients.

Notes

The dressing will last in the refrigerator for at least 2 weeks.