Citrus Vinaigrette

February 22, 2010

Citrus Vinaigrette

Rachel Yaseen, Two Spoons

Use this vinaigrette for any salad, but it is especially nice over an
endive salad (following recipe). You can use leftovers to drizzle
over roasted veggies, too.

1/4 cup juice of 1 orange (or half orange, half grapefruit)
1/8 cup each, juice of 1 lemon and lime
1/4 cup organic, unrefined sesame oil (not toasted), or olive oil
2 tablespoon agave nectar
1 tablespoon chives, chopped
1/4 cup parsley, chopped
1/4 teaspoon sea salt, or more to taste

Mix all ingredients together in a jar with a tight fitting lid.
Shake well before serving. Dressing should keep well in fridge
for one week.

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