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Orange Vinaigrette

From: Chef Karen Halverson, Marriott, Des Moines, IA. Yield: Approximately 2⁄3 cup.

¼ cup orange juice
1 orange, zest and juice
2 Tbsp. cider vinegar
2 Tbsp. Dijon mustard
2 tsp. honey
1/8 tsp. cracked black pepper
½ tsp. salt
1 cup Plenish™ high oleic
soybean oil

In a small bowl, whisk together all ingredients except oil. Slowly drizzle in oil while whisking. Serve with salad.


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