Mandarin Orange Vinaigrette is fresh and homemade. It’s delicious on salad! And, it’s an easy recipe to make.
Mandarin Orange Vinaigrette – Fresh and Homemade
Salad, salad, salad! I love a good SALAD!
No one will refute that what goes into the salad is extremely important! However, the dressing that goes on top to finish the salad is equally important. It’s what completes it!
One of my salad loves = grilled salmon served with a spring mix that’s combined with slivered almonds, Craisins®, mandarin oranges and cooked quinoa. And, because there is mandarin oranges already in the mix, it only makes sense to continue the citrus flavors and top it off with my Mandarin Orange Vinaigrette.
It’s delish on a dish (or in a bowl).
Here is my Mandarin Orange Vinaigrette Recipe to print and make;
- 1/2 cup olive oil
- 1/3 cup white wine vinegar
- 1/8 cup water
- 4 oz. mandarin oranges, no sugar added & drained
- 1 teaspoon fresh ginger
- 1/2 teaspoon sea salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- Puree the mandarin oranges in a mini food chopper or blender.
- Place the oil, vinegar, water, pureed oranges, ginger, salt, onion powder, white pepper and garlic powder into a bell jar or other shaker like container.
- Shake the dressing well.
Quinoa: My current favorite quinoa combo for this salad is the Three Continent Blend by Nature’s Earthly Choice.
More Toppings: I often add Chow Mein noodles and/or sesame seeds to the top of this salad, but they are optional.
Layers are Important! Layer your salad in three layers, especially when entertaining. When everyone helps themselves, there’s plenty for everyone all of the way through. It’s all about avoiding the top pick!
Create a bed of lettuce. Add slivered almonds, Craisins®, quinoa. Repeat two more times.
Seasoning the Salmon: Before the salmon hits the grill, season it up! How? Combine 1 teaspoon or onion powder, 1/4 teaspoon of garlic powder, 1/2 teaspoon of sea salt and an 1/8 teaspoon of black pepper together. Place the salmon on a foil lined grill pan that’s been coated with cooking spray or oil. Generously season the top of the salmon with the spice mixture. Place a thin slice of butter on each piece of salmon. Cook the salmon over low to medium heat. Do not flip the salmon on the grill.
More Salad Shares: If you like salad as much as I do, check out my Fruity Summer Mix with pineapples, strawberries, blueberries, pecans and honey goat cheese topped with my Orange Honey Blossom Dressing.
This dressing combo is slightly different from the one above. It’s made with a naval orange and a different spice combo.
CLICK HERE for the recipe![/cs_text][/cs_element_column][/cs_element_row][/cs_element_section]