Mason Jar Minneola Tangelo-Lemon Vinaigrette

Mason Jar Minneola Tangelo-Lemon Vinaigrette

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Serves: 6

Ingredients

  • 2 cups freshly squeezed Sunkist® Minneola tangelo juice (about 2 tangelos)
  • 1/4 cup freshly squeezed Sunkist Meyer lemon juice (about 2 lemons)
  • 1 tablespoon Dijon mustard
  • 1/2 cup olive oil
  • 1 small, finely minced shallot
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper

Directions

  1. Combine freshly squeezed Sunkist® Minneola tangelo and Meyer lemon juices, Dijon mustard, olive oil, minced shallot, salt, and pepper in a mason jar.
  2. Close tightly, and then shake vigorously to blend dressing.
  3. Store leftover vinaigrette in a sealed container in the refrigerator for up to 7 days. Shake well before each use. <br /> <br /> Variations:<br /> • Try adding a touch of local honey or freshly chopped herb, such as basil, thyme or rosemary.

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