Extra Virgin Citrus Vinaigrette

Extra Virgin Citrus Vinaigrette

Ingredients:
6 tablespoons red wine vinegar
¼ cup lemon juice
¼ cup orange juice
¼ cup extra-virgin olive oil
2 tablespoons Dijon mustard
½ teaspoon sea salt
¼ teaspoon ground black pepper

Directions:
In a jar with a lid, mix together the vinegar, lemon and orange juices, and oil. Add the mustard, salt,
and pepper. Cover with the lid and shake well before serving.
Refrigerate any leftover dressing for 3 to 5 days.
Makes about 1 cup
chapter
14
main meals
These main meal recipes provide you with a variety of options so you’re
never bored with the same-old, same-old dishes. Best of all, there’s plenty
of great food here so everyone can share, including Miso-Glazed Salmon
with Bok Choy, Crab Cakes, and Black Bean Tostadas with Salsa. There
won’t be any of that I’m-on-a-diet-and-have-to-eat-something-plain apology
at the table. For oohs and aahs at the table, definitely prepare the Snapper
and Asparagus en Papillote—moist fish gently oven baked in parchment
paper.
DINNER
DAY
10
Rosemary Chicken and Wild Rice
Chicken, rosemary, and garlic are a classic combination. In this recipe, the chicken breasts
are quickly cooked on top of the stove, making this dinner an easy task. Start the wild rice first
since it takes time to cook.
TOTAL TIME: 1 HOUR
2½ cups water