From the menu of: Seasons 52

A: Camille White sent us this recipe from the menu of seasonally inspired meals offered at Seasons 52 Fresh Grill. The restaurant is known for its smart dining options with all recipes under 475 calories. This citrus vinaigrette pairs especially well with salads of mixed field greens, or the Spinach and Pear Salad pictured here.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Seasons 52’s Citrus Vinaigrette

Hands on: 10 minutes

Total time: 10 minutes

Makes: 1 1/4 cups

1 orange

2 lemons

1/4 cup extra-virgin olive oil

1/4 cup rice wine vinegar

1/4 cup finely chopped mint

1/4 cup minced parsley

3 tablespoons fresh shallot, minced

2 tablespoons grain mustard

2 tablespoons honey

1 tablespoon fresh ginger, minced

1 teaspoon kosher salt

8-10 dashes Chipotle Tabasco

Remove zest from orange and lemons and put zest in a medium glass mixing bowl. Juice orange and put 1/4 cup juice in mixing bowl with zest. Reserve remainder of juice for another use. Juice lemons and add 2 tablespoons juice to the mixing bowl. Reserve remainder of lemon juice for another use.

Whisk in olive oil, vinegar, mint, parsley, shallot, mustard, honey, ginger, salt and Tabasco. When thoroughly combined, can be used immediately, or refrigerated in an airtight container until ready to use. If refrigerated, allow vinaigrette to come to room temperature and whisk again before using.

Per 1-tablespoon serving:

43 calories (percent of calories from fat, 60), trace protein, 4 grams carbohydrates, trace fiber, 3 grams fat (trace saturated fat), no cholesterol, 115 milligrams sodium.