Triple Citrus Dressing
1 3/4 t. salt or to taste
1/4 t. ground black pepper
3/4 t. dry mustard
2 cloves garlic, crushed
2 T. minced green onion tops
1 C. (240 ml) canola oil
1/4 C. (60 ml) lime juice (2 to 3 limes)
1/4 C. (60 ml) lemon juice (1 to 2 lemons)
3/4 C. (180 ml) + 2 T. fresh orange juice (1 to 3 Valencia oranges)
1/4 C. (60 ml) water
2 T. apple cider vinegar
Combine all ingredients in a 1-quart (1 litre) jar and shake well.
For best flavor prepare one day ahead.
Refrigerate leftovers.
Keeps for 1 week. Makes approximately 2 3/4 cups (660 ml).