Orange, Lemon Vinaigrette

I like this on mixed greens or a plain bowl of spinach.

• Ready In: 5 mins
• Yields: 1/2 cup

Ingredients

• 1⁄4 cup  fresh orange juice (juice of one small orange)
• 1⁄4 cup fresh lemon juice
• 2  tablespoons olive oil
• 2  tablespoons canola oil
• 1⁄2 teaspoon kosher salt or 1⁄4 teaspoon table salt
•  fresh ground black pepper

Directions

1. Combine the juices and salt and pepper.
2. Slowly whisk in oils until incorporated.
3. A blender or food processor may also be used. Pour into a glass jar and seal.
4. Serve over your favorite salad greens.
5. The vinaigrette will keep, tightly covered, for a week in the refrigerator.
6. To warm cold vinaigrette, place jar in a bowl of hot tap water for a few minutes.