Salad
Petite Greens
with Blood Orange-Tangerine Vinaigrette
INGREDIENTS
SALAD
- ½ t Garlic
- 2 T Blood Orange Reduction
- ½ t Dijon Mustard
- 1 T Blood Orange Vinegar
- 1 T Chardonnay Vinegar
- 2 T Olive Oil
- 2 T Orange Oil, O Brand if available
- 2 cans Petite Greens
- Lavosh Crackers, gor garnish
- Aged Balsamic Vinegar (8-year), for drizzling salad
INSTRUCTIONS
FOR THE SALAD
- In blender, add shallots, garlic, blood orange reduction, dijon mustard, blood orange vinegar and chardonnay vinegar.
- Slowly drizzle in olive oil and orange oil.
- Toss with greens
Source: Fish Extender Recipe Collection
Created 2024-01-30 08:50:49 – Last Modified 2024-02-12 13:17:42