Marlene Gonzales of the Lone Oak Ranch has been coming to our Oakland Kaiser Permanente farmers’ market for over four years. She is a constant source of great information about food, particularly the Mendelian genetics of what is grown on her farm.
This week I learned from her that Satsuma Mandarin oranges, when crossed with tangerines, produce Clementines. Who knew?
What I do know for sure is that this citrus based dressing is an excellent choice for holiday salads. A common ratio for vinegar to oil is 3-4:1. Because citrus juice is very low in acidity, the ratio of acid to oil is about 1:1 in this simple and tasty recipe.
Holiday Citrus Salad Dressing
Enough for two salads for four
4 Tablespoons fresh orange, Satsuma Mandarin, or tangerine juice
2 Tablespoons sherry vinegar
1/3 cup olive oil
Salt and freshly ground pepper to taste
Whisk it all together. You are going to like this one for its simplicity and the joy it creates in the people you are feeding. Happy Holidays.
Nutrition Information Per Serving:
Calories: 83
Fat: 9 gm
Saturated Fat: 1 gm
Trans Fat: 0 gm
Cholesterol: 0 mg
Carbohydrate:1 gm
Fiber: 0 gm
Protein: 0 gm
Sodium: 73 mg
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This recipe is delicious! I recommend trying it with half lemon, half orange juice.