Bright citrus vinaigrette enhances vibrant yellow salad.
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Nutrition per Serving
Ingredients
Estimated total cost: €0.98 · €0.24/serving
- 1/4 cup olive oilEst. price €0.12–€0.25
- Kosher salt, freshly ground pepperEst. price €0.01–€0.03
- Mixed yellow and orange raw fruits and vegetables (such as corn, Sun Gold tomatoes, golden beets, apricots, clementines, and pineapple), halved, sliced, and/or cut into wedgesEst. price €0.35–€0.70
- 1 tablespoon whole grain Dijon mustardEst. price €0.08–€0.15
- 2 tablespoons fresh orange juiceEst. price €0.10–€0.20
- 2 Medjool dates, pittedEst. price €0.20–€0.40
- 2 tablespoons fresh lemon juiceEst. price €0.10–€0.20
- 1/2 teaspoon ground cuminEst. price €0.02–€0.05
Steps
- 1In a food processor, blend dates, oil, lemon juice, orange juice, mustard, and cumin until a smooth mixture is achieved. Gradually add water to the vinaigrette until it reaches a pourable consistency. Season the vinaigrette with salt and pepper to taste.
- 2When ready to plate, pour a portion of the vinaigrette into a flat dish. Place an assortment of selected fruits and vegetables neatly on the vinaigrette. Sprinkle with salt and pepper for seasoning before serving.
Cultural note
The use of Medjool dates in this vinaigrette adds a Middle Eastern touch to the dish, as dates are commonly used in the cuisine of that region. The combination of citrus flavors and cumin hints at Mediterranean influences in the recipe.
Seasonal note
Citrus fruits like oranges and lemons are typically in season during the winter months, making this vinaigrette a great choice for cold-weather salads. Corn is usually harvested in the summer, adding a fresh and seasonal touch to the dish.
Health note
This Citrus Vinaigrette Yellow Salad Drizzle is a nutritious option, providing a good source of Vitamin C from the oranges and lemons. The salad is also high in healthy fats from the olive oil and Medjool dates, and contains fiber from the corn and dates.
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