Citrus Vinaigrette

This versatile citrus salad dressing gets a touch of natural sweetness from orange juice, which balances the acidity of the lemon juice. Use it in coleslaw for a mayo-free dressing, or drizzle it over winter greens with dried fruit and nuts.

Prep/Cook Time: 10 Minutes, Servings: 8

Ingredients

• ½ small shallot, quartered
• 1 teaspoon orange zest
• ¼ cup orange juice, preferably freshly squeezed
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¼ cup extra-virgin olive oil
• ¼ cup organic canola oil or avocado oil

Directions

1. Combine shallot, orange zest, orange juice, lemon juice, mustard, salt and pepper in a blender or mini food processor. (Alternatively, combine in a jar and use an immersion blender.) Add olive oil and canola (or avocado) oil; blend until smooth.

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