Red Spinach Salad with Tangerines and Soy Vinaigrette


Red Spinach Salad with Tangerines and Soy Vinaigrette
Serves 4
One bunch red spinach, washed, spun dry and chopped
3 tangerines, peeled, and separated into segments
1/2 cup vegetable oil
2 tablespoons soy sauce
3 tablespoons cup rice vinegar
3 tablespoons cup sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
2 tablespoons toasted sesame seeds for garnish
1. Put the spinach and tangerines into a salad bowl.
2. In a small bowl, whisk together the oil, soy sauce, rice vinegar, sugar, ginger and garlic. Pour some of the dressing over the salad and toss to coat.
3. Plate the salad and garnish with sesame seeds.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Couscous Salad with Tangerines and Raisins


Couscous Salad with Tangerines and Raisins
Serves 6
2 cups plain couscous
1/2 teaspoon saffron, crushed in the palm of your hand
2 cups hot chicken or vegetable broth
1/2 cup extra virgin olive oil
1/4 cup tangerine juice
1/4 cup rice vinegar
1/4 cup finely chopped red scallion
1/2 cup sliced almonds
1 cup tangerine segments, chopped
1/2 cup raisins
Salt and pepper
1. Put the couscous into a heatproof bowl. Add the saffron to the broth, and stir. Pour the broth over the couscous, and stir. Cover the bowl with plastic wrap, and let stand for 5 minutes. Fluff the couscous, and allow to cool.
2. In a small bowl, whisk together the oil, tangerine juice, rice vinegar, and scallions. Pour over the couscous, and stir to blend.
3. Add the almonds, tangerine segments, and raisins. Toss to blend, and taste for seasoning. Adjust using salt or pepper. Serve the salad cold or at room temperature.
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Recipes provided by:
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Simple Salad with a Meyer Lemon Vinaigrette & Satsuma Tangerines


Recipe by: Chef Julie Darling of Just Call Us Catering
Chopped Romaine Lettuce
Chopped mixed greens
Candied almonds
Satsuma Tangerines peeled and membranes removed
Gorgonzola, Bleu or Feta cheese
Meyer Lemon Vinaigrette
For almonds:

  • 1 cup sugar
  • 1/4 cup water
  • 1 1/2 cups slivered almonds, toasted

Place foil on work surface. Stir sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until mixture turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 9 minutes. Mix in almonds. Immediately pour out onto foil, separating almonds with fork. Cool completely (mixture will harden).
Meyer Lemon Vinaigrette
For lemon oil

  • 2 cups canola oil
  • 2 large (2- by 1/2-inch) strips Meyer lemon peel (from 1/2 medium lemon)
  • 10 sprigs lemon thyme, left whole
  • 1 stalk lemongrass, tough outer layers removed and bottom 4 inches roughly chopped

For vinaigrette

  • ¼ cup freshly squeezed meyer lemon juice (from 1 1/2 medium meyer lemons)
  • ½ teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup lemon Oil
  • ½ cup extra-virgin olive oil

Make lemon oil
In medium heavy saucepan over very low heat, combine oil, lemon peel, lemon thyme, and lemongrass. Cook, uncovered, until aromatic, about 1 hour. Do not let oil boil. Remove from heat and cool to room temperature. Strain through fine-mesh sieve into medium heatproof container and refrigerate until cool, about 1 hour. (Oil can be refrigerated, in airtight container, up to 5 days).
Make vinaigrette
In medium bowl, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in 1/4 cup lemon oil, then olive oil. (Vinaigrette can be made up to 3 hours ahead and chilled, covered. Bring to room temperature and stir before serving.)
Add all your greens, almonds, cheese & satsumas together in a bowl, add dressing & enjoy!
Read Featured Chef Julie Darling’s interview here.