Recipe: Citrus Vinaigrette

Karen, here are a couple citrus vinaigrettes for you to try.

Citrus Vinaigrette

3/4 cup frozen orange juice concentrate, thawed
1/4 cup vinegar
1/4 cup olive oil
1/4 cup water
1/4 tsp. pepper

In a screw-top jar combine 3/4 cup frozen orange juice concentrate, thawed; 1/4 cup vinegar; 1/4 cup olive oil; 1/4 cup water; and 1/4 tsp. pepper. Shake well to mix. Cover and chill for up to 1 week. Before using, let stand at room temperature about 15 minutes, then shake well. Makes 1-1/2 cups dressing.
Variations:

Garlic-Citrus Vinaigrette:
To 1/3 cup Citrus Vinaigrette, add 1 medium clove garlic, crushed.

Ginger-Citrus Vinaigrette:
To 1/3 cup Citrus Vinaigrette, add 1/2 tsp. grated gingerroot.

Herb-Citrus Vinaigrette:
To 1/3 cup Citrus Vinaigrette, add 1 tsp. snipped fresh thyme or basil or 1/4 tsp. dried thyme or basil crushed.Citrus Vinaigrette Recipe

1 cup olive oil
2 1/2 cups rice vinegar
1/2 cup lemon juice
1/2 cup lime juice
2 ounces chopped green onions
2 cloves chopped garlic
1 cup parsley finely chopped
1 1/2 tablespoons lemon zest
1 1/2 tablespoons lime zest

Combine all ingredients and whisk together. Keep refrigerated. Serve over salad greens or use as a marinade for chicken or fish.

Makes 30 Servings
Serving Size: 1.5 ounces

Nutrients per serving:
Calories: 68
Total fat: 7 grams
Saturated fat: 1 gram
Cholesterol: 0 mg
Sodium: 2 mg
Carbohydrate: 2 grams
Protein: trace
Dietary fiber: trace