Yellow Salad with Citrus-Date Vinaigrette Recipe

  • 2 Medjool dates, pitted
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon whole grain Dijon mustard
  • 1/2 teaspoon ground cumin
  • Kosher salt, freshly ground pepper
  • 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 wedges
  1. Process dates, oil, lemon juice, orange juice, mustard, and cumin in a food processor until smooth. Thin vinaigrette with water to a pourable consistency; season with salt and pepper.
  2. To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.
  3. Vinaigrette can be made 2 days ahead. Cover and chill.