Balsamic vinagrette on orange salad?>

Orange-Balsamic Dressing

by Berkeley Wellness  

If you haven’t got honey mustard on hand, substitute 1 tablespoon of mustard and ½ teaspoon of honey.

Makes ½ cup


⅓ cup orange juice

2 tablespoons balsamic vinegar

1 tablespoon honey mustard

2 teaspoons vegetable oil, such as olive or canola oil

¼ teaspoon salt

¼ teaspoon pepper

1 shallot, minced


In a screw-top jar, combine the orange juice, vinegar, mustard, oil, salt and pepper. Close and shake to combine. Stir in the shallot. Store the dressing in the refrigerator.

Nutition per tablespoon: 24 calories, 1.5g total fat (0.2g saturated), 0mg cholesterol, 0g dietary fiber, 3g carbohydrate, 0g protein, 79mg sodium.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.