I’m finally convinced that I can make restaurant-style salads at home and it’s 100% true that the dressing is key! And it’s definitely not as intimidating as you think. I always like to add fresh herbs to my salad and basil goes perfect with this flavor palette. I love spinach or kale and walnuts or pine nuts too! Raisins and cranberries a great if you have a little sweet tooth. This is the combination we came up with that worked really well! It’s so light and refreshing and you can’t tell that it’s not a restaurant dressing.Īs for the salad ingredients, field greens, pecans, red onion, cherry tomatoes and goat cheese are my go-to but you could use almost any combination. We could tell the dressing had orange and honey in it, although the honey is not a dominant flavor, and I assumed the there was olive oil, a form of vinegar and a squeeze of lemon. We had the herbed goat cheese salad and it was so good we had to try and recreate it. This citrus honey vinaigrette was inspired from Mezzaluna, a restaurant we tried on a recent trip to Hendersonville, NC. I’m vowing to change this and invest a little time (and ingredients) in creating some delicious homemade salad dressings! This is hopefully the first in a series of dressing recipes that I’ll be sharing and I’m thrilled with the way it turned out! Next I’m working on a blue cheese vinaigrette for a twist on the typical wedge salad. I find it hard to have all of the ingredients on hand to make a really yummy salad, but mostly I don’t enjoy store-bought dressings! Often when I go out to eat I’ll order a salad because I never think mine taste as good at home. I love salads but I have a love-hate relationship with them from my own kitchen. I’m also ready to get back on a regular exercise schedule and re-focus on healthy eating. Please note that I only endorse products that are in alignment withThe Organic Kitchen’’s ideals and that I believe would be of value to my readers.The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to year during back-to-school time I’ve got food and getting back into a consistent routine on the brain! I spent most of yesterday making school lunches for the week and prepping dinners as well. STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Subscribing and sharing on social media is very appreciated! We small bloggers need all the help we can get. Shake well and drizzle over salad right before serving. In a container with a lid, mix the tangerine juice, lemon juice, lemon zest, olive oil, salt, garlic and honey. spinach 2 mandarins 4 dried figs 4 tablespoons of extra virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon of honey Sal Island. You will need a handheld juicerand a microplane. Handy tips and what you need: I always squeeze more juice than I need and divide it into small glass containers or snack size baggies to freeze, then thaw as needed! Click to learn how to caramelize nuts. The Recipe: Apple and Avocado Salad with Tangerine Dressing As for the salad ingredients, field greens, pecans, red onion, cherry tomatoes and goat cheese are my go-to but you could use almost any combination. I use a handheld juicerto squeeze the juice and a microplaneto zest the lemon. This lovely, light salad dressing is made with freshly squeezed tangerine juice, lemon zest, olive oil and raw honey. Usually sold with its roots still attached, butter lettuce lasts longer in the fridge than other lettuces because it's essentially still growing. If you choose to caramelize nutsY for this salad, you have a couple of choices: you can buy them in stores or online, or make them yourself! WHAT IS BUTTER LETTUCE Butter lettuce, also called Boston, Bibb and Living lettuce, has tender silky leaves with a delicate fresh flavor. Learn to slice an avocado like a pro here. It’s a very simple salad of baby greens, avocados, green onions, sliced apples, plain or caramelized nuts, pomegranate seeds or berries. I may make a commission from sales but your price remains the same.) This is The Organic Kitchen’s “Apple and Avocado Salad with Tangerine Dressing”. One of my favorite ways to use them is in tangy salad dressings. Tangerines are in season from late October to January.
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