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Post by ruffles on Jan 12, 2015 16:11:15 GMT -5
In the midst of cleaning and finding my desk, I found a sticky note. It says:
TANGERINE DRESSING
tangerine juice oil vinegar ginger
Since I have no real experience in making a dressing from scratch, what should be done with this? What kind of proportions should be used? Can this be a plain simple cold dressing or should it be heated? A starting point would be nice. What do you think?
(I love Good Season's Italian dressing and use that for a whole lot of things beyond salads. Anything else I buy.)
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Post by meggie on Jan 12, 2015 16:23:48 GMT -5
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Post by ruffles on Jan 13, 2015 1:45:30 GMT -5
We've had tangerines here but I haven't made a serious trip to a grocery since before Christmas so maybe they are done. They are still selling the Clementine's I think. ....... I LOVE/live for fresh orange juice. Juice oranges aren't that great. The navels are too thick skinned. I've been using the tangerines in combination with others. Mostly, the Tangelos or Mineola's need to hurry up into the stores.
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Post by ruffles on Jan 13, 2015 23:05:12 GMT -5
The Honeybelle Tangelos are in! I just had a tall glass of fresh tangelo juice. This has made my day!
Meggie...When you spoke of having a delicious salad for dinner, what kind of salad did you envision for that?
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Post by meggie on Jan 14, 2015 14:49:42 GMT -5
At the moment, I was thinking of the Asian one with some chicken on it, but right now, it would be any one that someone else made.
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Post by ruffles on Jan 14, 2015 23:58:12 GMT -5
I'm thinking a bed of lettuce with fruits, nuts and Craisins would work with the tangerine dressing.
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Post by meggie on Jan 15, 2015 1:14:50 GMT -5
That sounds good but maybe add some grilled salmon or chicken for a protein. A little blue or feta cheese would be good too.
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Post by ruffles on Jan 15, 2015 8:18:13 GMT -5
LOVE grilled salmon! ! ! It's 5* outside right now. If anyone wishes to come here and take care of the grilling, I will be happy to share the salad.
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