Light Orange-Lime Vinaigrette
Why This Recipe Works
We tested a number of methods in search of low-fat vinaigrette and dressing recipes, and discovered that using fruit juice worked well. But you can’t just replace oil with juice, or the dressing turns out thin, with diluted flavor. We determined that the fruit juice needed to be cooked to a syrupy consistency—a technique known as “reducing”—and then mixed with the other vinaigrette ingredients. The viscous nature of the finished vinaigrette caused the dressing to cling to greens without needing much oil in the vinaigrette or dressing recipe.