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    Home » Recipe » Salad

    Citrus Vinaigrette

    Published: Feb 2, 2010 · Modified: Oct 24, 2014 by Jennifer Che

    Citrus vinaigrette
    It's all about the ratios.

    1:1:2

    That's all you have to remember!

    Citrus Vinaigrette
    1 part citrus juice (I used a mixture of lemon and lime juice)
    1 part white wine vinegar
    2 parts olive oil

    Shake in a jar until you have an emulsion (temporary mixture of oil and water!) and use the dressing immediately. Add just enough to lightly coat the greens.

    Season with salt and pepper to taste.  That's it!

    This dressing is part of the larger dish - citrus marinated salmon with potato blinis and garden greens.

     Or , you can make a lovely salad with this dressing.  The possibilities are endless . . . orange slices, almonds, grilled chicken . . really, whatever you fancy.

    Enjoy!

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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