I’ve never been a fan of puckery vinaigrettes. But neither do I want to dress my greens in candy-sweet dressings heavy with honey or sugar.

So I figured out a way to reduce the bite without increasing the sugar-oranges.

Instead of using lemons or vinegar in your vinaigrettes, squeeze an orange instead. If you do like some tang in your dressing, you can play around with how much of the lemon juice/vinegar you replace with fresh orange juice. See the tip in action here ^[1].

Make It! ^[2] is a series of quick, clever kitchen tricks.