An apple a day may keep the doctor away but an orange a day will keep the weight off!  Make one of your five daily servings of fruits and vegetables an orange or grapefruit.  Robarts Research Institute in Canada found that naringenin, a flavonoid in citrus fruit, causes the liver to burn excess fat instead of hanging on to it.  The molecule also helped improve triglyceride and cholesterol levels, reduce the risk of insulin resistance and stabilize glucose metabolism (risk factor for type 2 diabetes and heart disease).

The vinegar in your pantry isn’t just useful for making delicious salad dressings - it may help you break down fat and reduce its accumulation in the body, thanks to acetic acid, an organic chemical compound that gives vinegar its potent taste and scent.  In a Journal of Agricultural and Food Chemistry study, animals given the acid along with a high-fat diet developed up to 10 percent less body fat then those that consumed the fatty fare alone.

Here’s a great way to combine both oranges and vinegar into one meal for a double dose of fat fighting power.  This quick and easy recipe for a mustard vinaigrette dressing and marinade pairs well with a spinach and orange salad.  You can also toss this dressing on any of your favorite salads or use it to marinade your chicken or pork.


  • 1/2 cup white vinegar
  • 1 - 2 tbsp brown rice syrup or honey (depending on the your preferred sweetness level you can add 1 or 2 tbsp)
  • 1 tbsp Dijon-style mustard
  • 1/2 tsp ground black pepper
  • 1 tsp sea salt
  • 2 tsp minced garlic
  • 3/4 cup canola, grapeseed or avocado oil
  • 4 drops hot sauce or 1/2 tsp dried red pepper flakes (optional but adds great flavor!)
  • 1 cup baby spinach
  • 1/2 cup fennel, thinly sliced (you can replace with jicama which adds crunch as well!)
  • 1/4 cup red onion, thinly sliced
  • 1/2 of a medium orange, cut into slices (you can leave the peel on or remove it)
  • 2 tbsp walnuts


  1. In a small bowl, whisk together the vinegar, brown rice syrup, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.
  2. On a large plate, place the spinach and fennel.  Top with onions, oranges and walnuts.  Drizzle 2 tbsp of dressing on top.

Nutritional Info:

Nutritional info for salad and 2 tbsp of dressing.

Makes 1 servings.

Nutrients per serving:  Calories: 281, Cal. from Fat: 199.5, Total Fat: 22.5g, Sat. Fat: 1.5g, Carbs: 15g, Fiber: 4.5g, Sugars: 6g, Protein: 5g, Sodium: 48mg, Chol: 0mg


Store the remaining dressing in an airtight bottle and keep in the fridge for up to a week.

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