Orange-Mustard Vinaigerette

Ingredients:

• 1/4 tsp salt
• 1 small garlic clove, minced
• 1/2 tsp grated orange zest
• 1/3 cup orange juice
• 4 tsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1/4 tsp freshly ground pepper
• 1/8 tsp sugar

Makes 4 Servings

1. On a cutting board, sprinkle the salt over the garlic. Mash to a paste with the flat side of a heavy knife.
2. In a small jar with a tight-fitting lid, combine the mashed garlic with the remaining ingredients; cover and shake well. Use immeadiately or cover and refrigerate for up to 3 days.

WW POINTS VALUE 2 Per Serving (1 1/2 tbsp)

Note: This recipe appears in the WW New Complete Cookbook. I've been on summer hiatus due to hot weather in my meck of the woods. So not many new recipes for this month. I used this marinade earlier this month on steak and vegetable skewers and it was so delicious. The marinade has a citrusy tang that works well with chicken, pork, seafood and salads (especially salads made from dark greens).