Asian Citrus Vinaigrette


This light and tangy vinaigrette is a perfect partner for our Harvest Blend Salad. With less oil than most dressings, it relies on fresh juice for flavor and body. Its sweet-tart citrus taste is a delicate accompaniment to the melange of baby greens and marries well with the cranberry and walnut garnish.


1/4 cup fresh tangerine or orange juice
2 tablespoons rice vinegar
1/4 teaspoon salt
1 teaspoon peeled and finely grated fresh ginger
1 teaspoon soy sauce
1 tablespoon Toasted sesame oil
2 tablespoons extra-virgin olive oil


Combine all of the ingredients in a glass jar and seal with a tight-fitting lid. Shake vigorously to combine. Taste and adjust seasonings as desired. Serve at once or refrigerate for up to 4 days.


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