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RECIPESSalad Dressings pg 2 >  Orange Vinaigrette


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Makes about 2/3 cup

1 teaspoon minced orange zest
1/2 cup fresh orange juice
1/2 tablespoon Champagne vinegar
1 garlic clove, finely chopped
1 teaspoon cumin seed, toasted and ground 
1 teaspoon salt
2 tablespoons light olive oil
3 pinches of cayenne pepper

Combine all the ingredients in a small bowl and whisk together.


Florida Department of Citrus


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