This novel side dish partners with any grilled meat.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2006; Get Grilling: Summer 2007
Ingredients
Orange Vinaigrette:
Method
Orange Vinaigrette: In bowl, soak orange rind in boiling water for 30 seconds; drain and pat dry. Set aside.
In same bowl, whisk orange juice with Dijon mustard; whisk in oil in slow, steady stream until slightly thickened. Stir in salt, hot pepper flakes, granulated sugar and orange rind.
In separate bowl, toss together green onions, oil, salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 4 minutes. Transfer to platter. Drizzle with vinaigrette.
Nutritional facts <b>Per serving:</b> about
- Sodium 24 mg
- Protein 1 g
- Calories 92.0
- Total fat 8 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
%RDI
- Iron 5.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 22.0
