Orange Vinaigrette87 Reviews
- Prep: 5 min
- Ready In: 5 min
“A low-fat vinaigrette recipe” - by Jen
Original recipe yields 4 servings
- In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.
Amount Per Serving (4 total)
- 27 cal
- 0 g
- < 1%
- 6.7 g
Based on a 2,000 calorie diet
Reviews (87)Rate This Recipe
"Very good. I tried it with and without the mustard. We preferred it without since I wanted more of a vinaigrette than a honey mustard taste. Halved the recipe for 4 servings and added 1 tsp olive o..." See moreil. Used it on mixed greens with avocado slices, Mandarin oranges, and fine slivers of red onion. A hit! Thanks, Jen."
"I followed the advice of others and added one tablespoon of light olive oil and used frozen orange juice concentrate instead of juice for added body and flavor. I also use this as an all-day marinade ..." See morefor grilled chicken."
"Delicious melding of subtle flavors. Great for people watching fat and calories. The only property I didn't like about it was the fact that with no oil, it drips right off the spinach or lettuce piece..." See mores. If I made this again, I would have to add a small amount of oil. I think sesame would be wonderful with this."
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