Creamy Orange Vinaigrette

• 13 cup orange juice
• 2 tablespoons balsamic or red wine vinegar
• 1 teaspoon finely minced orange peel
• 18 teaspoon salt
• 1/4 cup yogurt "cheese"
• 2 tablespoons flavorful oil (like extra-virgin olive oil)
• cayenne, white or black pepper, to taste (optional)

1. Place all the ingredients in a blender jar and process them at medium speed until creamy.
2. Or, combine the orange juice, vinegar, orange peel and salt in a bowl and whisk them together, then beat in the yogurt "cheese" until well-combined.
3. Gradually beat in the oil and, if desired, season with cayenne or pepper.
4. Use as a dressing for shredded cabbage or other salads or as a sauce for tofu, fish or tempeh.

orange juice, balsamic, orange peel, salt, flavorful oil, cayenne

Taken from cooking.nytimes.com/recipes/1861 (may not work)