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Citrus-Herb Vinaigrette

Brent BeSaw

"This combination of citrus and herbs make a smooth, sweet, and sour type of vinaigrette welcome on all types of salads. It can also be used to enhance steak or chicken sandwiches. Enjoy!"
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20 m servings 133 cals
Original recipe yields 24 servings

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  • Prep

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  1. Blend vinegar, orange juice, shallots, lemon juice, honey, parsley, ginger, Dijon mustard, lime juice, soy sauce, thyme, jalapeno pepper, and dill on high in a blender until smooth. Slowly pour grapeseed oil through the small opening in the blender's lid while the blender is running until fully incorporated; season with salt and black pepper.

Nutrition Facts

Per Serving: 133 calories; 13.6 g fat; 3.2 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 62 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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Didn't use jalapeños and used all dry spices and it turned out really good. I used this in a chicken salad and seasoned the chicken with lemon pepper, really flavorful.

I used this to dress a Mediterranean pasta salad (penne, kalmata olives, artichoke hearts, tomatoes, spinach, feta cheese, roasted pine nuts, grilled chicken). It was fabulous!

The dressing was light and overall okay. The whole thing tasted like raw onion though. I was hoping the vinegar would calm it down but it didn't. I had to add extra orange juice and vinegar to c...

I just made this and i love it.And now im trying to think of all the things i can put it on! But as a salad dressing its awesome. Will absolutely make again.