Summer Citrus Vinaigrette
ODWALLA
1/2 cup Odwalla orange juice
1/4 cup balsamic vinegar or raspberry vinegar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon reduced-sodium soy sauce or tamari
1/4 cup extra-virgin olive oil
16 cups mixed salad greens
Salt and pepper to taste
2 tablespoons chopped fresh mint
1. Pour orange juice, vinegar, lemon juice, mustard and soy sauce into a
measuring cup. Whisk in olive oil.
2. Place salad greens in a bowl. Just before serving, season to taste with
salt and pepper.
3. Add mint to the dressing and stir to combine. Drizzle dressing to taste
onto the salad and toss to coat. Makes 8-12 servings.
Tip: Add 2 tablespoons chopped green onions, chives or basil.
Brands may vary by region; substitute a similar product.
Almond Citrus Salad
ALMOND ACCENTS
DRESSING
1/3 cup orange juice
2 tablespoons white wine vinegar
2 tablespoons vegetable oil
1 tablespoon honey
2 teaspoons grated fresh ginger
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
2 grapefruit, peeled and segmented
2 navel oranges, peeled and sliced
1/4 cup finely chopped red onion
6 cups lightly packed spinach leaves, torn into bite-size pieces
2/3 cup Sunkist Almond Accents Original Oven Roasted
sliced almonds
1. To prepare the dressing, combine orange juice, vinegar, oil, honey, ginger,
salt and red pepper flakes in a blender. Mix thoroughly.
2. In a bowl, combine fruit, onion and dressing. Set aside for 30 minutes.
3. Line 4 individual plates with spinach.
4. Spoon fruit mixture with dressing over the spinach, dividing equally.
5. Just before serving, sprinkle with sliced almonds. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Cooking in Style The Costco Way
