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Citrus Balsamic Salad Dressing (P, KLP, TNT)
Source: Chef Frederick J. Brauweiler, Montreal
Yield: About 2-1/2 cups

Approximately 6 to 7 juicy tangerines
4 to 5 lemons
1/2 cup of your very best balsamic vinegar

Cut the tangerines at the equator, splitting the tangerine into two halves. Section 1 to 2 halves leaving the pith/membrane, reserve the sections.

Extract the juice from the remaining tangerines until you receive 1-1/2 cups of tangerine juice. Strain the juice through a fine mesh strainer.

Extract the juice from the lemons, until you have 1/2 cup. Strain the juice.

Combine all juices and balsamic into a sauce pot and reduce until syrupy or it coats the back of the spoon.

Using California salad mix (baby greens), add your favorite vegetables add the tangerine section, drizzle the citrus balsamic dressing and enjoy.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A