Instructions: In large mixing bowl (or in processor or blender), combine oils, vinegar, soy, marmalade, honey, cayenne, garlic and ginger. In a small bowl with a clean whisk, beat egg white until frothy. Beat egg white into dressing mixture or pulse in processor for 30 seconds. Add orange pieces to the dressing, cover and refrigerate. Serve with salads or use as marinade or sauce for poultry.

Makes about 4 cups.

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