Apricot Orange Vinaigrette Recipe
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
- 1. Place all ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until serving. Yield: about 3/4 cup.
2 tablespoons: 78 calories, 5g fat (0 saturated fat), 0 cholesterol, 55mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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