Orange Vinaigrette

“Made for Spain & Portugal’s June, 2010 Tag Game – ORANGES!I halved the recipe and still had waaayyy more than I’ll ever use.I tried it both ways–as a salad dressing for a spring salad of mesculan greens, oranges and cukes, as well as a marinade for chicken breasts.I’m having difficulty rating this because, for me, it tasted too much like a marinade to use as a salad dressing, and even as a marinade for the chicken, there was just too much of an aftertaste.For these reasons, I want to be fair and NOT rate this recipe.It’s obvious others truly enjoyed it.My taste buds, unfortunately, were not happy campers.But as in all lessons learned…Nothing ventured…nothing gained. How will you know unless you try something?Thank you for posting.”

“This is so yummy!I made it with fresh-squeezed orange and lemon juices (that’s just what I happened to have), and it was excellent.But next time I will half or quarter the reciep – I ended up freezing about half of it; we’ll see if it keeps!”

“I made this to go with a simple salad of mixed greens and tomato.It was a little too tart for our family so I added some sugar for extra sweetness.Then we enjoyed a nice, tasty salad.”