Tangerine and Lemon Citrus Salad Dressing Recipe
If you have eaten at a Chili’s recently you might have wondered whether there was a copycat recipe for their delicious citrus salad dressing. This one is very close, if not identical. Although citrus salad dressing recipes tend to vary, this one is always good, and it works well with many different kinds of salad. Balancing the sweetness of juicy tangerines with the tangy bitterness of lemons, the balsamic vinegar ties these flavors together, resulting in a sweet yet slightly piquant fruity salad dressing which is simple to make.
This citrus salad dressing, which is sometimes incorrectly spelt citris salad dressing, would be good over mesclun greens or mixed lettuce leaves. That would make a particularly side dish. If you are serving a very basic salad, you will often want to make a special salad dressing recipe. If you are combining salad ingredients to make a complex salad, the opposite tends to be true, and you will want to make a simple dressing for such a salad. For the following citrus salad dressing recipe, choose ripe tangerines to be assured of their juiciness. Since you are only using the juice to make the salad dressing, it is important that you will get plenty of juice out of the fruit.
- 5 lemons
- 7 tangerines
- ½ cup balsamic vinegar
- Cut the tangerines in half though the middle and squeeze out the juice.
- Do the same with the lemons.
- Combine the tangerine juice and lemon juice with the balsamic vinegar in a small pan.
- Stir the mixture over a moderate heat until it reduces.
- It is ready when it is thick enough to coat the back of a spoon.
- Let the citrus salad dressing come to room temperature and then chill it in the refrigerator until you are ready to serve it.
This citrus balsamic dressing is really good. It is made with the juice from lemons and tangerines, along with balsamic vinegar. This mixture is reduced in a pan over heat until it is rich and thick. As you would expect, this contrasts sweetness with tart flavors for a well-balanced taste. Drizzle it over a mozzarella, tomato and basil salad, or try it with baby spinach and strawberries, perhaps also adding walnuts and goat cheese or blue cheese, as you prefer. This dressing is easy to make, but for the best results do not switch the fresh juice for canned juice because it will not offer the same fresh taste in the finished dressing.
Check Out Some of Our Other Hot Content
Leave a Reply
- Cobb Salad with a Mexican Seafood Twist May 9, 2016
- Simple Cucumber and Onion Salad April 24, 2016
- Classic Potato and Egg Salad with Chives April 15, 2016
- Greek Cucumber and Tomato Salad with Kalamata Olives April 1, 2016
- Chipotle Ranch Potato Salad with Sausage and Corn March 26, 2016
- Mexican Rice Salad with Tuna and Vegetables March 21, 2016
- Vegetarian Summer Five Bean Salad March 13, 2016
- Healthy Waldorf Salad with Baby Spinach March 6, 2016
- Corn and Pasta Salad with Tuna February 28, 2016
- Simple Chopped Egg Salad Recipe February 21, 2016
- Home (16847 Views)
- Lobster Seafood Salad Recipe with Green Onions (8830 Views)
- An Easy Grilled Bean Salad Recipe (3324 Views)
- Warm Grilled Veggie Salad (3288 Views)
- Grilled Pineapple Salad (3130 Views)
- Sweet and Spicy Thai Grilled Vegetables Salad (2646 Views)
- Super-Easy Recipe Four Bean Salad with a Lemon Dressing (2513 Views)
- Asparagus Salad Recipe with Eggplant and Bell Pepper (2437 Views)
- Warm Chicken Breast for Salads Recipes (2407 Views)
- Marinated Chicken Salad with Eggplant (2402 Views)
- Grilled Salad Recipe with Halloumi Cheese (2370 Views)
- Healthy Grilled Bell Pepper Salad (2328 Views)