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Lemon Citrus Balsamic Salad Dressing

This is an oil and vinegar salad dressing without the oil and the fat. Salad dressing and low sodium diets don't always mesh, but they can with this dressing recipe that's better than the best store bought salad dressing.

Ingredients

  • 7 tangerines
  • 5 lemons
  • 1/2 cup balsamic vinegar

Instructions

  1. Cut the tangerines at the equator, splitting the tangerine into two halves. Section 1-2 halves, leaving the pith/membrane. Reserve the sections.
     
  2. Extract the juice from the remaining tangerines until you receive 1.5 cups of tangerine juice. Strain the juice through a fine mesh strainer.
     
  3. Extract the juice from the lemons, until you have 1/2 cup. Strain the juice. 
     
  4. Combine all juices and balsamic into a sauce pot and reduce till syrupy or it coats the back of the spoon.
     
  5. Using California salad mix (baby greens), add your favorite vegetables, add the tangerine section, drizzle the citrus balsamic dressing and enjoy.

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