This is an easy, summer-y vinaigrette, that went so well with our salad last night.
Isn't it a pretty orange color?
Apricot Orange Vinaigrette
1/4 cup apricot preserves
2 T. orange juice
2 T. rice vinegar
2 T. canola oil
1 T. water
1/8 t. salt
Dash of pepper
Place all ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until serving.
I poured this tangy dressing over my salad: (from the bottom-up:)
Green Leaf Lettuce
Grilled Chicken Breast
This is one of my favorite summer meals!