Creamy Clementine Dressing MAGIC ELIXIRS™
I couldn’t be more excited to bring you this brand new Magic Elixir with California Grown and California Prunes! This new Creamy Clementine Dressing is so delicious and luscious. I am loving it on just about everything, including my Citrus Chopped Salad. Plus, it’s Whole30!
I’m pretty much known for my Whole30 Magic Elixirs, and to be honest, prunes have become a go-to ingredient for me. They have absolutely taken their name back! They are sweet, delicious, and packed with antioxidants. What could be better than that? Plus, California produces 97% of prunes. I love supporting the California farmers and farmworkers, because I know there is so much care that goes into the produce I buy and eat.
By the way, if you haven’t tried my Crunchy Grilled Cheese with Sweet & Savory Caramelized Onions yet, you are going to love it. We also have a delicious Prune Pork Roast and Gluten-free Chocolate Chip Prune Cardamom Cookies! If you didn’t already love prunes, you are about to!
I’m warning you now. You are going to want this Creamy Clementine dressing on everything. It’s great for a salad, but it would also be delicious over chicken or a side of vegetables. It’s the perfect combination of creamy, tangy, and sweet to make everything delicious!
If you make it, be sure to rate and review it below. Also, let me know what you love to put this dressing on! And if you want to follow along, head to Instagram and Pinterest for more inspiration!
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Creamy Clementine Dressing MAGIC ELIXIRS™
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups
- Category: Magic Elixirs
- Cuisine: Dressing
- Diet: Gluten Free
Description
This Creamy Clementine Dressing is going to be your new favorite! It’s the perfect mixture of sweet, tangy, and creamy for any salad.
Ingredients
1 large egg
¾ cup light olive oil
¼ cup freshly squeezed clementine juice
½ teaspoon finely grated clementine rind
2 prunes, soaked for 10 minutes in hot water, finely chopped
1 garlic clove, pressed
½ teaspoon salt
½ teaspoon ground black pepper
Instructions
Place the egg in a wide-mouth mason jar. Using an immersion blender, blend from the bottom while slowly pouring in the oil, until completely emulsified.
Add the clementine juice, clementine rind, prunes, garlic, salt, and pepper, blending until well combined.
Lasts in the refrigerator, covered, for up to 5 days.
Can I sub out the prunes and use dates? I have dates on hand. If so, how many would you recommend?
No… They just aren’t the same and they won’t be the same thing. There’s a depth of flavor that makes this recipe amazing
Beyond that prunes are really delicious and you’re gonna wanna eat them with so many other things and you can get them at any grocery store and you don’t have to buy them in large packages…
Ok, I bought some prunes. And the dressing was good. This salad has so many yummy flavors, with that salty sweet combo going. The star of the show were the onions. First time ever using prunes and making counter onions! Thanks for this recipe!
Definitely try my wonderful roast with prune vinegar glaze, my gluten-free cookies and my recent caramelized onion grilled cheese… Thanks for checking in with us rebecca
Hi I’m a private chef, and a cook for my football ? and track team, I really love ?? your recipes, thanks ?? for sharing.
You are so wonderful… Thank you
that’s so lovely
Love your magic elixirs! If I don’t make the mayonnaise base with a raw egg, can I sub in a paleo already-made mayo in place, with the other ingredients? So grateful for your recipes–you’re my favorite chef/cook on Instagram!! 🙂
You can definitely do that. But the homemade version is so much better and it’s definitely going to affect the taste
Love this recipe. So many things I want in a dressing – creamy, tangy, savory, etc. As much as I love a creamy dressing, it was a little heavy for me the first time I made it so I reduced the oil to 1/2 cup and added some of the water the prunes soaked in as needed to thin it out to a consistency I liked. Perfect second time around
My suggestion is leave as is and then just add water to ur liking
One thing is that amount of oil makes a mayo which is the start of the dressing. So i would make the mayo as is and then just add some bits of water at the end till it’s the consistency u like. Otherwise u won’t be able to make a mayo
Oh that makes sense- thank for the tip!
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