Udi's Bakery & Restaurant Orange Balsamic Vinaigrette

Yield: about 6 cups dressing

Ingredients

• 2 cups frozen orange juice concentrate (do not dilute), thawed
• 1/2 cup red wine vinegar
• 3/4 cup balsamic vinegar
• 1/2 tablespoon garlic powder
• 1 teaspoon sea salt
• 1/4 cup (scant) sugar
• 1/3 cup Dijon mustard
• 2 1/2 cups canola oil

Instructions

1. In blender, combine all ingredients except for the oil; blend well. On lowest speed, slowly add the oil while blending to emulsify.
2. Refrigerate until ready to serve.
3. Serve over cooked salmon, and spinach, or cooked chicken and mango slices.

Nutrition

Per serving: 257 cal., 22g fat (2g sat), 0mg chol., 12g carb., 0g pro., 0g fiber, 141mg sodium

Attribution

Udi's Bakery & Restaurant, Denver, Colorado