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Citrus Vinaigrette

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1 cup Fresh orange juice
1/2 cup Fresh lemon juice
1/2 cup Fresh lime juice
2 tablespoons Basil chiffonnade
2 tablespoons Finely chopped red onion
2 cups Olive oil
Salt; to taste
Freshly-ground black pepper; to taste

In a blender, combine the orange, lemon and lime juices, basil and onion and blend. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper and reserve. May be prepared up to 2 days ahead and refrigerated in a squeeze bottle. Bring to room temperature before serving. This recipe yields 4 cups of vinaigrette. Submitted to the BBQ Mailing List by Leamark@southwind.net on Jan 15, 1999. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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