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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, April 2010
3 T. fresh orange juice
2 T. fresh lemon juice
1½ T. extra virgin olive oil
1 T. grated orange rind
½ t. salt
¼ t. black pepper
1 garlic clove, minced
To prepare dressing, combine orange juice, lemon juice, olive oil, orange rind, salt, pepper and garlic in a small bowl, stirring with a whisk.
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