3 tablespoon olive oil 3 tablespoon white balsamic vinegar, white wine vinegar, or cider vinegar 2 teaspoon finely shredded orange peel 3 tablespoon orange juice 2 tablespoon snipped fresh Italian (flat-leaf) parsley 2 cloves garlic, minced ¼ teaspoon salt
To Take:
To tote, place salad and vinaigrette in an insulated bag with an ice pack.
