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Tangy Tangerine Salad

New.Wife's picture
Ingredients
  Ginger root piece 1 , peeled
  Wine vinegar 4 Teaspoon
  Frozen tangerine juice concentrate 1 Tablespoon (Undiluted)
  Olive oil 2 Teaspoon
  Dry mustard 1 Pinch
  Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Tangerines 2 Large, peeled & sliced crosswise into 6 rounds
  Spinach leaves 12
  Red onion 1⁄4 Cup (4 tbs), sliced
Directions

MAKING
1) Take a sheet of wax paper and grate gingerroot on it. Squeeze the juice from it and keep aside in 2 cup glass measure. Keep aside about 2 teaspoons of the juice.
2) Take a small bowl and mix together vinegar, oil, tangerine juice concentrate, mustard and 2 teaspoons ginger juice.
3) Gently stir in the yogurt and cover.
4) Place the dressing in the refrigerator for about 2 hours. If a very intense flavor is desired, then refrigerate overnight.

SERVING
5) For serving, take 4 salad plates and arrange tangerine slices and spinach leaves on them. Stir the dressing and pour it over the salad. Garnish with onion slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Gourmet
Ingredient: 
Tangerine
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
6

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