Mandarin Orange Vinaigrette Recipe

1 can (8 to 11 oz.) Mandarin oranges, drained (I reserved the juice, simmered it down to a syrup and added it to the final dressing)
1/4 cup red wine vinegar
1/4 teas salt AND 1/4 teas pepper
1 TBS honey
2/3 cup vegetable oil

Drain the oranges and put them into a blender or food processor. (See above to see what I did with the drained juice.) Add the vinegar, salt, pepper, and honey. Turn on the motor, and add the oil slowly in a thin stream until all the oil is thoroughly blended. (Add the cooled canned syrup, if you cooked it down.)

Serve at once, or refrigerate until ready to serve. Shake well before serving.

Refrigerate leftover dressing, covered, for up to two weeks.

Makes 1 1/2 cups

Per TBS: 59 calories

Recipe submitted by Marybeth