Tangerine-Tarragon Vinaigrette

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A simple dressing for any salad or sliced veggies sticks.

Makes about 1 cup

2 tablespoons freshly squeezed tangerine juice
2 tablespoons rice vinegar
1 small glove garlic, left whole
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup corn oil
2 tablespoons chopped fresh tarragon

Place ingredients in a jar, cover and shake well. For a creamier dressing, whirl in a blender for 30 seconds.

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Nutrition Info Per Tablespoon
Calories: 63; Total Fat: 7 grams; Saturated Fat: 1 gram; Carbohydrate: 1 gram; Sodium: 43 milligrams

 

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