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Grapefruit vinaigrette

Yield: 6 Servings

Ingredients:

• 1 Ruby grapefruit (about 1/4 Cup) -- juice only
• 1 Lemon -- juice only
• 1 Orange (about 2 tablespoons) Juice only
• 1 ts Sugar
• 1 tb Grapefruit zest
• 2 tb Champagne wine vinegar
• 1/4 c Corn oil
• 1/4 c Olive oil

Instructions:

Salt -- to taste In a small saucepan over medium-low heat reduce the citrus juices and sugar to 2 tablespoons. Transfer to a mixing bowl and add the zest and champagne vinegar. Whisk together while drizzling in the combined oils and add the salt. Makes about 1 cup. Serve with Black-Eyed Pea-Crab Salad. Entered into MasterCook by Terri Law 8/22/96. Recipe By : Stephan Pyles in __The New Texas Cuisine__

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