As with all homemade dressings, you can adjust the sweet or tang by using more or less of certain ingredients.ĭo you enjoy tangerines and the juice? I actually prefer it over orange. There is a balance of savory from vinegar, garlic, and shallot. The dressing does have some sweetness to it from honey and tangerine juice. Or you could turn it into a side salad by serving it in smaller portions. I think salmon or shrimp would be wonderful on it. Adding grilled seafood on top is an option if you want more protein. Spinach salad with honey tangerine dressing is a light meal. Drizzle in oil while whisking to create an emulsified vinaigrette. I like the blending method so most of the dressings I make are done in the blender. In a small bowl, whisk together tangerine zest, juice, vinegar, mustard, honey and garlic. You can whisk, shake, or blend it all together. It’s a simple matter of a ratio of oil and vinegar (or in this case juice) along with a variety of flavorings including honey, garlic, mustard, shallot, and a whole bunch more. Homemade salad dressings are so easy to make. And so did spinach, red onion, green apple, feta cheese, along with everything else I needed for the salad and dressing. Oh yes! A bottle of it went in my cart in a flash. While picking up a bottle of it, I happen to notice some new juices on the bottom rack. I cheat and get the pre-squeezed refrigerated fresh juice. Low and behold a little while later a solution came to smooth out the bump in the road. Use for all your salads or try one of our recipes, right.
Store in a cool place (not the fridge) until ready to use. The plan to make the salad was put aside until the necessary produce was available. STEP 1 Put the mustard, vinegar and olive oil in a jar and season. It is impossible to get fresh tangerine juice without tangerines and there were none in the store. In order to make a tangerine dressing, one must have tangerine juice. That is how the first glimmer of a spinach salad with honey tangerine dressing came about. One caught my attention and I immediately put it on my list of homemade dressings to make. I figured I might as well peruse the selection since I was standing there. Adjacent to the cilantro is refrigerated salad dressings. Because, of course, I need perfect leaves to chop perfectly so they look perfect in a photo. I was in the produce department sorting through cilantro to find the perfect bunch. You could use any of the following for this recipe: Clementine, Mandarin, Satsuma, Blood Orange, Orange, or Grapefruit.It started months ago at the grocery store.
Pour the tangerine vinaigrette around the Kanpachi and serve. Take a small bowl or mason jar, juice the remaining tangerines and zest (or one orange), add the remaining ingredients, whisk to combine. Segment two of the tangerines (or one orange) and place equal amounts of segments on top of the kanpachi along with equal amounts of pickled onions.
Allow to marinate for 30 minutes, before using or place on the lid and store in the refrigerator for up to two weeks.įor the Forever Oceans™ Kanpachi, place the slices evenly onto four serving plates and lightly season with salt and pepper. Carefully pour the hot liquid over the onions. Place on the stove over a high heat, bring to a boil, then turn off the heat. Take a small saucepan and add the remaining ingredients. Give this dish a try…It’s easy, healthy and tastes amazing!įorever Oceans™ Kanpachi with Pickled Onions & Tangerine VinaigretteĤ to 5oz Forever Oceans™ Kanpachi, cut into 1/4 inch slicesĤ fresh tangerines or 2 medium size oranges, peeled, zest from oneġ medium size vidalia onion, peeled and thinly slicedįirst make the pickled onions by placing the sliced onions into a clean mason jar. But for me, tangerines add a certain “je ne sais quoi” that charms the finished dish and gives wonderful visual appeal. To prepare the vinaigrette, whisk together the tangerine juice, zest, oil, vinegar, honey (if using), salt, and pepper. This recipe works anytime of the year, as you can basically use any kind of citrus fruit at hand. They are sweet, tangy and loaded with vitamin C, easy to carry in your pocket as a snack or to make a beautiful appetizer for friends or family coming over. If you are like me, you get really excited when you see a giant bag of tangerines or clementines in the local grocery store.
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