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This citrus-based orange vinaigrette adds low-sodium flavor to salads, chicken, or seafood.

Martha Stewart Living, February 1999

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Yield:
Makes 1/2 cup
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Ingredients

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Directions

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  • In a bowl, whisk together the orange-juice reduction and vinegar. Season with salt and pepper. Whisking, slowly add oil. Store in an airtight container, refrigerated, up to 5 days.

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