Yield: About 3/4 cup or 6 Servings
- 1/4 cup apricot preserves
- 2 tablespoons orange juice
- 2 tablespoons rice vinegar
- 2 tablespoons canola oil
- 1 tablespoon water
- 1/8 teaspoon salt
- Dash pepper
Place all ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until serving.
2 tablespoons equals 78 calories, 5 g fat (trace saturated fat), 0 cholesterol, 55 mg sodium, 10 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Apricot Orange Vinaigrette in Healthy Cooking June/July 2010, p46