Shallot-Orange Vinaigrette

This tangy, slightly sweet vinaigrette can also be used as a marinade for beef, pork, or lamb.

PREP TIME: 10 MINUTES
MAKES 1 CUP

• 2 tablespoons balsamic vinegar
• 2 tablespoons red wine vinegar
• 2 tablespoons orange juice
• 1 tablespoon chopped shallots
• 2 teaspoons Dijon mustard
• 1 teaspoon grated orange zest
• salt and pepper to taste
• ¾ cup olive oil

Place the vinegars, orange juice, shallots, mustard, zest, salt, and pepper in a food processor and process until smooth. With the motor running, slowly add the olive oil until blended. Use immediately or refrigerate, in an airtight container, for up to 1 week.

PER 2 TABLESPOONS

carbs: 1.5 grams; Net Carbs: 1.5 grams;
fiber: 0 grams; protein: 0 grams; fat: 20 grams; calories: 185

PHASES 2–4