By Linda's Busy Kitchen on October 11, 2007
"This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives, and red onion slivers."
Serving Size: 1 (34 g)
Servings Per Recipe: 4
"I don't seem to be able to rate this. I've tried 4 times now. This is a wonderful dressing. I first had it on a beautiful tuna salad for 2. Then I used it as a marinade for shrimp, then chicken.It doubles and triples great! Great taste! I wouldn't change a thing! Thanks Linda for sharing!"
"I followed the recipe exactly and it was a PERFECT compliment to my salad! I was suffering through a hot and humid New England day and was craving a crisp, cold, fruity salad for dinner. First I made the salad add ins: a mixture of blueberries, strawberries, peaches, apples, fresh raw corn and celery all tossed with salt. I then tossed my romaine and baby spinach in the dressing, added a few spoonfuls of my mixture, and finished it off with feta cheese and a dash more dressing! I marinated chicken in Lawry's Baslamic marinade and grilled it up! Some people put the chicken in their salad, some had it on the side. This dressing really was a knock out- and it was so simple I will be able to remember it forever! :)"
"This was a very good dressing. The only comments I have: I used white balsamic instead of regular to preserve the orange color of the dressing. I also used white pepper instead of regular black. I, like a previous reviewer, also added some orange zest for some added kickI served over a salad of greens, garlic scapes, mandarin orange segments and honey sesame sticks from Trader Joe's. At the last minute, I added a tad of the light syrup to the dressing from the mandarin orange can. It came out very good!"
"Enjoyed this immensely with salad greens and, pretty much as Linda suggested, with mandarin segments and kalamata olives. Yummy and so refreshing. We love citrus-based dishes, sauces and dressings. I also added some fresh basil and parsley, and look forward to trying this with other fresh herbs when I have them on hand. This is a dressing which will make salad greens served with pretty well any meat, pasta, noodles or rice dishes so much more flavoursome. Thanks for this yummy recipe, Linda. It's one I'll certainly be making again. Made for 1-2-3 Hit Wonders."
"A wonderful dressing without a lot of fat â€“ my kind of recipe! Before I juiced the orange, I grated the zest and added it to the dressing for an even more intense flavor. I served it over a salad of mixed baby greens, orange segments, scallions and a sprinkling of fresh herbs. Just great! Thanks for posting!"