This fresh tasting vinaigrette pairs well with fresh vegetables and delicate lettuces.
Yields 1 1/4 cups
1/2 cup orange juice
2 Tablespoons white or cider vinegar
1/2 teaspoon salt
grating of pepper
pinch of dry mustard
2/3 cup or less of canola oil
2 teaspoons fresh chopped scallion greens
1. Combine the orange juice, vinegar, salt, pepper and mustard in the bowl of a small food processor or blender. Blend to thoroughly combine. Add the oil and process or blend for one minute. Pour into a container. Stir in the chives or scallions. Keeps for two weeks in the refrigerator.
Source: Priscilla, Chester, Connecticut
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