Orange Vinaigrette

Orange Vinaigrette

97 Reviews 6 Pics
  • Prep

    5 m
  • Ready In

    5 m
Jen
Recipe by  Jen

“A low-fat vinaigrette recipe”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.

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Reviews (97)

Rate This Recipe
THYMEFORME
105

THYMEFORME

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 oil. Used it on mixed greens with avocado slices, Mandarin oranges, and fine slivers of red onion. A hit! Thanks, Jen.

LAURIENOEL
83

LAURIENOEL

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 for grilled chicken.

MAGGIE MCGUIRE
72

MAGGIE MCGUIRE

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 pieces. 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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 27 cal
  • 1%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 6.7 g
  • 2%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

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