1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon chicken bouillon granules
1 tablespoon vegetable oil
1 tablespoon cornstarch
1 tablespoon citrus juice
1 tablespoon fresh lime zest
2 tablespoons honey
1 tablespoon crushed red pepper
1 teaspoon salt
2 tablespoons ice water
1 teaspoon grated orange zest
2 teaspoons apple cider vinegar
In a medium bowl, mix rice vinegar, soy sauce, chicken bouillon granules, oil, cornstarch, lime juice, lime zest, honey, crushed red pepper, salt, ice water, orange rind, apple cider vinegar. Cover, and refrigerate 2 hours.
Blend together
Variation:
In a small bowl, blend citrus juice and apricot preserves. Keep this mixture refrigerated and add to salad for one hour or until desired glaze is broken out. Serve immediately.