Best Tangerine Dressing Recipes

APPLE AVOCADO SALAD WITH TANGERINE DRESSING

Steps:

• In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving.
• In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.

ROASTED ASPARAGUS SALAD WITH TANGERINE DRESSING

Steps:

• Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
• Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.

BEET AND TANGERINE SALAD WITH CRANBERRY DRESSING

Steps:

• Place beets in deep large microwave-safe bowl. Add enough water to reach depth of 1 inch. Cover with plastic wrap and microwave on high until beets are tender, about 15 minutes.
• Meanwhile, finely grate enough peel from tangerines to measure 2 teaspoons. Cut top and bottom off each tangerine. Cut off all peel and white pith, following contour of fruit. Cut each tangerine horizontally into 1/3-inch-thick rounds, removing any seeds. Whisk oil, cranberry juice concentrate, vinegar, and reserved tangerine peel in small bowl to blend. Season dressing to taste with salt and pepper. Mix in onion.
• Hold 1 beet under cold running water and rub off skin. Repeat with remaining 2 beets. Cut beets horizontally into 1/4- to 1/3-inch-thick rounds. Sprinkle beets with salt and pepper.
• Arrange watercress sprigs on large platter to cover. Arrange beet rounds and tangerine rounds atop watercress. Using fork, lift onion slices from dressing and arrange over salad. Drizzle with dressing.

ROASTED CHAYOTE AND RED PEPPER SALAD WITH TANGERINE DRESSING

Steps:

• Preheat oven to 450°F.
• Make dressing:
• Whisk together scallions, chile, juice, oil, and vinegar in a large bowl and season with salt and pepper.
• Make salad:
• Cut chayote halves lengthwise into 1/4-inch-thick slices and arrange in 1 layer in two thirds of a lightly oiled shallow baking pan. Put bell pepper quarters, skin sides up, in other third of pan. Roast in middle of oven, uncovered, until chayote is browned in spots and bell pepper skins are blistered, about 30 minutes. Immediately add chayote to dressing and toss to coat.
• Transfer hot bell peppers to a small bowl. Cover and let stand 10 minutes, then peel. Cut bell peppers into 1/4-inch-thick strips and add to chayote with any pepper juices accumulated in bowl. Add lettuce and toss to coat.

APPLE AVOCADO SALAD WITH TANGERINE DRESSING

Steps:

• In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest.
• Mix in the apple and avocado just before serving.
• n a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired.

YELLOWTAIL TARTAR WITH BACON AND TANGERINE DRESSING

Steps:

• For the bacon and tangerine dressing: Strain the tangerine juice through a mesh strainer into a small saute pan. Bring the juice to a simmer and reduce to a syrup consistency, about 5 minutes. Remove from the heat and let cool.
• Heat a large saute pan over medium-high heat. Cook the bacon in a little olive oil until crispy, about 7 minutes. Transfer to paper towels to drain, reserving the fat from the pan in a small bowl.
• Whisk together the mustard, 2 tablespoons of reserved bacon fat, the tangerine zest and the tangerine reduction in a small bowl.
• For the crostini: Preheat a grill pan over medium-high heat. Toast the fennel seeds in a small saute pan over medium heat until fragrant, about 3 minutes, and then grind in a spice grinder. Brush both sides of the baguette slices with a little olive oil and season generously with salt, black pepper and ground fennel seed. Grill until the bread is toasted, 3 minutes per side. Remove and reserve.
• For the tartar: Combine the yellowtail, parsley, capers, vinegar, mustard, chipotle puree, scallions, thyme, shallots, lemon juice and a drizzle of olive oil in a large bowl. Adjust the seasoning with salt and black pepper. Plate with the ring mold.
• Drizzle some of the dressing around the plate and garnish with reserved bacon pieces. Dress the bull's blood and chervil with some of the vinaigrette, season with salt and black pepper, and use to garnish the tartar. Serve with the crostini on the side.

CHICKEN, TANGERINE, APPLE AND CELERY SALAD WITH YOGHURT DRESSING

Steps:

• In a bowl mix chicken, salt, pepper, cornstarch and rosemary together.
• Heat the olive oil and fry the chicken until through.
• Arrange the green salad and the rucola in single plates.
• Mix celery with apple and add the lemon juice.
• Prepare the dressing mixing yoghurt, mustard, vinegar, spices and the salt in another bowl.
• Arrange the celery mix and the chicken on the salad.
• Right before serving add salad dressing, tangerines and seeds.

TANGERINE DRESSING

Steps:

• Melt butter in a large skillet; add onion and celery and saute until tender.
• Remove from heat.
• Stir in broth and remaining ingredients, combining thoroughly.
• Use dressing to stuff whole poultry, to make a bed on which to bake poultry pieces, or place in a covered casserole and bake at 325 degrees for 30 minutes.
• Time spent preparing this dish does not include the time to cook the rice.

GRILLED ASPARAGUS WITH TANGERINE DRESSING

Steps:

• For dressing, in a small bowl, whisk the first 6 ingredients; set aside. Toss asparagus with olive oil; place on a grilling grid. Transfer to grill rack. , Grill, covered, over medium heat for 3-4 minutes on each side or until crisp-tender. Place asparagus and tangerine sections on a serving platter; drizzle with dressing. Sprinkle with peanuts and onion.