Recipe - Orange Vinaigrette Dressing

One fourth cup Orange juice
2 tablespoon Balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoon Honey
1/8 teaspoon Cracked black pepper

Mix all ingredients in a small jar with a tight fitting lid. Shake well. R
efrigerate up to one week. Serving Ideas : Serve on fruit salad (or greens
and fruit) NOTES : Per serving; 28 cals., 2 g. fat, 0 mg. chol.
Posted to recipeludigest by P&S Gruenwald sitm@ne.infi.net on Mar 02,
1998