Citrus Vinaigrette

Makes about 1 ½ cups


What You’ll Need:

A Grapefruit knife

Measuring Cups & Spoons

Kitchen Knife

Two Small Bowls



4 small or 2 large grapefruit (flesh and juice separated)

3 Tbsp Orange Juice Concentrate

2 Tbsp Lemon Juice

2 Tbsp  Dijon  mustard

½ Cup Extra Virgin Olive Oil

½ Cup Vegetable Broth

2-3 Tbsp Fresh Tarragon, Chopped


How To Put It Together:

1) Cut the grapefruit in half. Set up two bowls, one for the grapefruit flesh and one for the juice.  Working over your juice bowl and using a grapefruit knife, carefully remove the grapefruit flesh, catching the excess juices in the bow.  Place the grapefruit flesh in your flesh bowl and squeeze the grapefruit halves over your juice bowl to get every last drop of juice out of the grapefruit.
2) Add to the juice bowl, the orange juice concentrate, lemon juice and the Dijon mustard. Whisk the mixture briskly. While whisking, slowly pour the olive oil into the mixture a little at a time so the mixture emulsifies.  Do the same with the broth, then whisk in the tarragon.
3) This vinaigrette can be served cold over salads or warm over fish or chicken. If you are serving it cold, now would be the time to fold in the grapefruit pieces. If you are serving warm, the pour the vinaigrette into a small pot and warm the mixture slowly over low heat until heated through, then carefully add the grapefruit pieces.
4) Serve and enjoy!


Nina’s Tasty Tip:

This a great make-ahead dressing. Keep it in the fridge with the grapefruit sections in a separate container. You can use it warm over fish, chicken or duck and cold in a a variety of salads.


203 Calories
1 gram Protein
12 grams Total Carbohydrates
5 grams Sugar
0 grams Fiber
18 grams Total Fat
3 grams Saturated Fat
0 grams Trans Fat
0 mg Cholesterol
69% RDA Vitamin C
14% RDA Vitamin K
13% RDA Vitamin E
5% RDA Folate
5% RDA Potassium
5% RDA Vitamin A
• Glycemic load: 4