I was tasked with bringing a snack for Anna’s group at camp a few weeks ago and figured that clementines would be a safe bet because they don’t have nuts of any kind, are self-contained, and would be seriously refreshing after playing in the hot sun for a while. Anna seemed to agree with me and signed off on the snack choice.
Turns out the kids didn’t agree with my snack choice because Anna came home with all but two of the clementines that afternoon.
No biggie, I thought. They will get eaten.
I began to pack them for her to eat as a snack only to discover they were left uneaten in her lunch bag at the end of the day. I ate a few, but found that I wasn’t that into them either.
So the clementines sat on our counter top day after day, staring up at me and begging to be eaten. And day after day, they would remain sitting there looking all sad and pathetic until one day I realized they were going to either have to be cooked into something or thrown out.
And since throwing food out like that makes my skin crawl, I decided the only real option was the one where I used them to make something fun.
I had visions of making clementine mini muffins for her to enjoy, but those only took one or two clementines and I had 10 to use up. I settled on a clementine pound cake recipe because it took up eight whole clementines and sounded absolutely delicious (which it was).
That officially left me with another two clementines to use up. Which is where this vinaigrette recipe comes into play. It’s super flavorful and light and captures the sweet yumminess of clementines beautifully. It has also been helping me get more salad into my body, which is always a good thing in my book.
Moral of the story? If you ever find yourself with an overabundance of clementines, make pound cake.
If you have a few that need to be used up pronto, make this dressing. Your taste buds will thank you.
How To Make Clementine Vinaigrette
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- Zest and juice of 2 clementines (about 1/4-1/3 cup)
- 1 tbs honey
- 2 tbs apple cider vinegar
- 1/3 cup olive oil
- 1 tsp sunflower seed butter (or other nut butter)
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Combine all ingredients into a salad dressing cruet or jar with a lid and shake to combine. Serve atop your favorite salad or use as a marinade for chicken or fish.