Mason Jar Minneola Tangelo-Lemon Vinaigrette

Number of servings


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


Preparation: 5 minutes


  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.

    • Try adding a touch of local honey or freshly chopped herb, such as basil, thyme or rosemary.