- 1/2 cup white wine vinegar
- 1/4 cup frozen orange juice concentrate thawed
- 2 tablespoons chopped fresh parsley
- 4 teaspoons grated lemon peel
- 4 teaspoons grated orange peel
- 1 cup vegetable oil
Combine vinegar, orange juice concentrate, parsley, lemon peel and orange peel in small bowl. Gradually whisk in oil. (Dressing can be prepared up to 8 hours ahead. Cover and refrigerate. Rewhisk dressing before using.)
This recipe yields about 1 1/2 cups.