This sweet and tangy citrus dressing perks up any salad, lending appeal to even a simple blend of mixed greens. Diana Rios - Lytle, Texas
- 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
Reviews for Apricot Orange Vinaigrette
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review