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.

Nutritional Information

Per Serving: 131 Calories, Total Fat: 14 g, Saturated Fat: 2 g, Carbohydrates: 1 g, Fiber: 0 g, Total Sugars: 1 g, Protein: 0 g, Sodium: 162 mg, Potassium: 26 mg, Iron: 0 mg, Folate: 4 mcg, Calcium: 3 mg, Vitamin A: 17 IU, Vitamin C: 6 mg

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