- 1/4 cup apricot preserves
- 2 tablespoons orange juice
- 2 tablespoons rice vinegar
- 2 tablespoons canola oil
- 1 tablespoon water
- 1/8 teaspoon salt
- Dash pepper
- Place all ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until serving. Yield: about 3/4 cup.
Originally published as Apricot Orange Vinaigrette in Healthy Cooking June/July 2010, p46
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