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Mango Vinaigrette


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  • 1 C cubed peeled mango
  • 1/2 C mango nectar (from 12.5 oz. can)
  • 4 Tbs white wine vinegar
  • 2 Tbs freshly squeezed lime juice
  • 2 Tbs freshly squeezed orange juice
  • 2 Tbs honey
  • 2/3 C olive oil



Step 1

Place all ingredients except oil in the jar of a blender.
Cover and process until smooth. With blender running, slowly pour oil through hole in top until mixture is thickened. Chill until ready to serve with a salad.

Vinaigrette will keep for 5 to 7 days

Makes 2 cups


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