Orange Vinaigrette

87 Reviews

Prep: 5 min
Ready In: 5 min

“A low-fat vinaigrette recipe” - by Jen

Ingredients

1/4 cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon-style prepared mustard
2 teaspoons honey
1/8 teaspoon cracked black pepper

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Metric US

Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
27 cal
1%

Fat
0 g
< 1%

Carbs
6.7 g
2%

Based on a 2,000 calorie diet

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Reviews (87)

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THYMEFORME

Sep. 18, 2005

"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."

LAURIENOEL

Nov. 25, 2004

"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."

MAGGIE MCGUIRE

Jan. 25, 2004

"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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