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RECIPESSalad Dressings pg 2 >  Tangerine Pineapple Vinaigrette


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The CIA Cookbook
by The Culinary Institute of America
In this vinaigrette, the sweetness of the tangerine and pineapple juice is is kept from becoming overwhelming with the addition of Dijon mustard.

Makes 2 Cups


• 1/2 cup plus 2 tbsp tangerine juice
• 5 tbsp pineapple juice
• 1 tbsp lemon juice
• 1 tsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp garlic, minced
• 1 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste
• 1/2 cup plus 2 tablespoons vegetable oil
• 5 tbsp olive oil


Whisk together all the ingredients except the olive oil.

Gradually whisk in the olive oil until all of the oil has been added and the vinaigrette is smooth and has thickened.

Taste and adjust the seasoning.

The vinaigrette is ready to use now or it may be stored in a covered container in the refrigerator for up to 3 days. It may be necessary to blend the dressing together again before serving.



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