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Citrus Shallot Salad Dressing

June 4, 2013 by overtimecook 31 Comments

Citrus Shallot Salad Dressing on OvertimeCook

When it comes to eating food repetitively, I think there are two types of people. Those who are totally fine with it, and those who can’t face the same food too often.

My parents fall into the first category. They both have a habit of finding a food, cuisine, style of cooking, spice, or some other food they enjoy. Then they cook it. And cook it. And cook it again. And so many more times that people like me want to scream at the sight of the repetition.

Personally, I need to vary my food. (I can’t imagine you’re shocked right now.) And while I definitely have old standby foods that I’ll fall back on, I’ll almost never eat the same food day after day after day. And when I do, you know that food is something special.

Which brings us straight to this delicious salad dressing. Special is definitely one of the words I’d use to describe it. Delicious is another. Simple and easy is another. Fresh, bright and healthy are also adjectives that will describe this beautifully.

I made this delicious salad dressing one Sunday, and I had it for lunch every day that week. And then, when I ran out, I made some more. It really is that good.

Make it. You’ll see. Just make sure you have enough, you’ll want to keep eating it.

Citrus Shallot Salad Dressing 2

Citrus Shallot Salad Dressing

By Miriam Pascal, OvertimeCook.Com

Ingredients:

juice of 2 lemons

juice of 2 oranges

1/3 cup olive oil

3 Tablespoons mustard

1-2 Tablespoons agave syrup or honey (depending on how sweet you like it)

2 shallots, finely minced

salt and pepper, to taste

Instructions:

Whisk together the lemon juice, orange juice, oil, mustard and agave syrup in a bowl. Whisk until combined and slightly thickened.

Add the shallots and stir to combine. Salt and pepper to your taste.

Enjoy!

Citrus Shallot Salad Dressing 3

Thanks for stopping by friends! Stay healthy! -Miriam (By the way – I have been sharing some funny pictures on my Facebook page recently. Join me there for some laughs?)

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Filed Under: Appetizers, Condiments/Sauces/Dips, Healthy, Salads, Seasonal, Sides, Super-Easy, Vegetables Tagged With: citrus, delicious salad, Healthy, Recipes, salad, shallots, vegetables


Comments

  1. Susan says

    June 4, 2013 at 9:21 pm

    About how many ounces is the juice of two oranges? Lemons? Thanks! This sound delicious; thanks for posting it!

    Reply
  2. Susan says

    June 4, 2013 at 9:22 pm

    Forgot to check the email box. Sorry

    Reply
  3. Cravings of a Lunatic says

    June 4, 2013 at 11:06 pm

    Squee, this is gorgeous. Love it and must try it immediately.

    Reply
  4. Sarah Pascal says

    June 5, 2013 at 12:03 am

    Totally want to make this

    -Sarah Massry

    Reply
  5. Tali Simon says

    June 5, 2013 at 1:12 am

    Beautiful pictures. And I love that salad bowl!

    Reply
  6. EW says

    June 5, 2013 at 5:41 am

    about how many tbsp of lemon juice and oj for the lemon and orange? also what salad would u recommend this dressing for?

    Reply
  7. suzette tanen says

    June 5, 2013 at 3:47 pm

    what kind of mustard? dijon? deli? thanks!

    Reply
    • overtimecook says

      June 5, 2013 at 7:08 pm

      I used plain yellow, but I’m sure those would be delicious too!

      Reply
  8. avigayil says

    June 5, 2013 at 6:57 pm

    sounds so good. yum!

    Reply
  9. leah :) says

    June 5, 2013 at 10:06 pm

    Sounds Yummmmmmy! 🙂

    Reply
  10. Natural Gourmet (@naturalgourmet) says

    June 5, 2013 at 10:38 pm

    Gorgeous photography! It’s not just your mum who thinks you’re good 😉

    Reply
  11. Natural Gourmet (@naturalgourmet) says

    June 5, 2013 at 10:42 pm

    Love this recipe – it has the same “build us up without weighing us down” idea as our Summer Salad Suppers class!

    Reply
  12. PumpkinPunch says

    June 6, 2013 at 9:15 am

    Thank u for this recipe. Can’t wait to try it even tho it’s winter here.

    Reply
  13. laurasmess says

    June 6, 2013 at 9:55 am

    Yum! I’m always looking for new ways to spice up salads (as yes, I’m in the ‘new foods required continuously’ category!!) and this dressing sounds divine. I can even imagine it drizzled over chicken or a tuna salad. Actually, everything! Thanks for the recipe.

    Reply
  14. Sasha says

    June 13, 2013 at 8:21 pm

    This sounds great and what a gorgeous color. I would have never thought to mix lemon and orange together 🙂

    Reply
  15. Ayala says

    October 10, 2013 at 4:59 pm

    Can I substitute onions or garlic (or a combination of onions and garlic) for the shallots? I don’t typically have shallots on hand.

    Reply
    • overtimecook says

      October 10, 2013 at 9:49 pm

      Sure, use a small onion!

      Reply
  16. reizy says

    November 6, 2013 at 6:51 pm

    Hi can I use mixed greens for this salad or better romain lettuce? also, do you think i can add a mango?

    Reply
    • overtimecook says

      November 6, 2013 at 7:18 pm

      Yes and yes! This dressing is very versatile!

      Reply
  17. Stacey says

    December 3, 2013 at 4:04 am

    Hi, just wondering how long this would last….thinking of it as apart of a Christmas gift.

    Stacey

    Reply
    • overtimecook says

      December 3, 2013 at 8:51 pm

      I always use it to pretty quickly, but definitely a couple of days in the fridge would work.

      Reply
  18. ying says

    April 2, 2014 at 10:48 am

    Is it okay to opt out the mustard ?

    Reply
    • overtimecook says

      April 2, 2014 at 2:54 pm

      It won’t be quite the same but I am sure it will still be delicious!

      Reply
  19. Ted Luoma says

    July 21, 2014 at 6:49 pm

    I was a the bank when I saw this recipe. Kroger was right next door and I had to get olive oil and oranges. The rest I adapted with ingredients I had. Instead of lemons I had likes and I was out of honey, but I had some watermelon syrup I rendered a few weeks ago. I doubled the oil and it is a real treat!

    Sorry I have a tough time following recipes, but your recipe instantly spurred some delicious ideas. Thank you! (And yes, I honestly have issues following recipes:))

    Reply
  20. Abby says

    October 13, 2014 at 11:37 pm

    Do you think this would be a good salmon marinade?

    Reply
  21. Devorah says

    October 19, 2014 at 3:40 pm

    Hi is it possible to use lemon juice and oj instead of the fruits? And if so, measurements? I don’t have a juicer, thanks!

    Reply
    • overtimecook says

      October 21, 2014 at 9:49 am

      Sure, you can use bottled.

      Reply
      • Toby says

        January 1, 2018 at 1:28 pm

        Please answer fully the above question, “measurements” for lemon and orange juices.

        Thank you!!!

        Reply
  22. Toby Levinson says

    January 1, 2018 at 7:25 pm

    What are the measurements for the lemon and orange juices??

    Reply
    • overtimecook says

      January 21, 2018 at 11:55 pm

      Like it says in the recipe, it’s the juice of two of them. If you don’t want to use fresh squeezed, I am sure google can give you a good amount to sub. Please note though that freshly squeezed and bottled juices are NOT the same, and won’t yield the same results.

      Reply
  23. Dkny says

    September 30, 2022 at 12:33 pm

    I am not a fan of mustard but I would use a little for the emulsification. Any substitute for the mustard? 3T is a lot

    Reply

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