lates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and
Make citrus vinaigrette by combining all the ingredients
large bowl; drizzle with vinaigrette and toss.
Cover and
To make salad, combine all ingredients in bowl.
Toss with citrus vinaigrette before serving.
To make dressing, in measuring cup, combine all juices and balsamic vinegar.
Add enough apple cider vinegar to make 1/2 cup, which should be about 7 Tablespoons.
Pour into mixing bowl or blender, with mustard.
Slowly incorporate oils while mixing.
Add the zests, and season with salt and pepper.
o overnight.
Prepare the vinaigrette by whisking 3/4 cup
rizzle with some of the Citrus Vinaigrette. Let rest 5 minutes, and
Combine garlic, lemon thyme, salt and pepper, olive oil.
Pour over salmon.
Grill salmon for 6 to 8 minutes on each side, or until done.
Juice 1 of each fruit.
Segment the remaining fruit.
In a bowl, combine 1/4 cup fruit juice and other remaining ingredients (except citrus segments).
Taste and adjust seasonings.
Saute spinach with olive oil.
Plate spinach and top with salmon.
Drizzle with vinaigrette and top with citrus segments.
Toast nuts in 350F oven, about 5 to 10 minutes.
For salad, in large bowl, combine oranges, dates, almonds, pomegranate seeds, onion, mint and cilantro and toss well.
For citrus vinaigrette, in bowl, combine orange and lemon zest and juice, vinegar and salt.
Whisk in oil until emulsified. (Makes about 1-1/2 cups.).
To serve, drizzle salad with Citrus Vinaigrette to taste. (Refrigerate remainder for another use.) Toss.
ven to 375 degrees F. CITRUS VINAIGRETTE: Combine all the ingredients in
Preheat oven to 450\u00b0; arrange fish in a large baking pan; sprinkle with salt and pepper; bake just until center turns from translucent to opaque, 10-12 minutes.
Make the Herb Citrus Vinaigrette: whisk the oil, lemon juice, water, lemon and orange zests, and garlic; stir in the sun-dried tomatoes, basil, parsley, dill, and thyme; add salt and pepper to taste.
Transfer the fish to individual plates; spoon the vinaigrette on top.
Serve hot, warm, or at room temperature, garnished with lemon slices and herb sprigs.
In a medium bowl, mix the strawberries and apples; sprinkle lightly with asorbic acid if using.
Add the onions, jalapeno pepper and cilantro; mix well.
Allow the fruit to sit at room temperature for about 20-30 minutes.
Place the spinach in a large bowl, add the fruit and toss well to mix.
Pour on a citrus vinaigrette dressing to suit your taste and serve on chilled salad plates.
f necessary.
For the citrus vinaigrette:
In a small bowl
et aside.
Toast quinoa (recipe noted in intro) and cook
Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
Prepare couscous according to package directions.
Fluff with a fork.
Halve tomatoes and dice cucumber.
In large bowl, toss together couscous, halved tomatoes, diced cucumber, chopped mint and citrus vinaigrette.
Season with salt, pepper, extra lemon juice and hot pepper sauce to taste, if desired.
Chill.
Makes 4 servings.
To prepare salad:
Combine zucchini and remaining ingredients in a large bowl.
To make vinaigrette:
Combine the 7 ingredients, stirring with a whisk.
Add the vinaigrette to the salad, toss well. Cover and chill.
Makes 4 servings.
Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
op with the Citrus Salsa.
To Make Citrus Salsa: In a
rizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds
Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.