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Udi's Bakery & Restaurant
Orange Balsamic Vinaigrette


  • 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


  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.

Makes about 6 cups dressing.

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

Source: Udi's Bakery & Restaurant, Denver, Colorado

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