Prep 10 mins
Cook 0 mins
Once upon a time, in the recipe request section of an online bulletin board, someone asked for a kiwi mandarin salad dressing. I looked all over for one online, but no luck. So I went to the store and got myself a bunch o' kiwis and such, and came up with one of my own. I had it with dinner that night, and it was darn tasty! The folks on the other board have had it, too, and say they really like it.
- 4 ripe kiwi fruits
- 1 (11 ounce) can mandarin oranges or 2 mandarin oranges (fresh would be better and sweeter)
- 1⁄2-1 teaspoon salt (to taste)
- 1⁄4 teaspoon fresh ground pepper
- 1⁄2 teaspoon sugar (to taste, try it without, first)
- 3 tablespoons extra virgin olive oil ("or" more)
- 1 tablespoon rice wine vinegar (to taste)
- 1 tablespoon rice cooking wine
- 1⁄2 teaspoon lime juice
- 2 dashes Tabasco sauce
- Peel the kiwis, then whir them in the food processor until they're thoroughly liquified.
- They won't be completely liquid because they have a fair amount of fiber in them.
- Place in a bowl.
- If using canned mandarins, rinse them well (they usually come in syrup).
- If using fresh, peel and separate the mandarins.
- Then process them well.
- Put a sieve over the bowl with the kiwis and pour the processed mandarins into the sieve to separate the juice from the pulp.
- Add the remaining ingredients and whisk well.
- Pour over field greens salad mix and enjoy!
- Pine nuts make a nice garnish for this dressing.
- Note: I created this recipe as a request from a user on an online bulletin board.
- Fresh mandarins are preferred, rather than canned, for sure.
- Also, other people who've tried this recipe really like it- one substituted balsamic vinegar, but it's such a strong vinegar (and would cover the taste of the kiwi) I think the rice vinegar is better.