Tangerine-Pineapple Vinaigrette

Submitted by Misa

"This one comes from the Culinary Institute of America Cookbook. It produces slightly sweet dressing with a subtle hint of Dijon."

 

• Ready In: 5mins
• Ingredients: 10
• Yields: 2 cups
• Serves: 12-16

ingredients

• 141.74 g tangerine juice
• 73.94 ml pineapple juice
• 14.79 ml lemon juice
• 4.92 ml balsamic vinegar
• 4.92 ml Dijon mustard
• 2.46 ml garlic, minced
• 4.92 ml salt (to taste)
• 2.46 ml fresh ground black pepper (to taste)
• 141.74 g vegetable oil
• 73.94 ml olive oil

directions

1. Put all ingredients except the olive oil in a bowl. Whisk together. Slowly add in the olive oil while whisking, until all the ingredients have been incorporated, and the vinaigrette has thickened and is smooth.
2. Store in a covered container for up to 3 days in the refrigerator. You may need to blend the dressing again before serving.