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Tangerine Salad Refresher
Tangerines are a symbol of happiness and prosperity in China, and when you taste this Salad Refresher, you will know why. Fresh, light, fruity and refreshing, this dressing adds flavor and zest to all types of green salads, chicken salad, rice and couscous dishes and grilled or steamed vegetables; it makes a wonderful marinade for fish, seafood, poultry, meats, tofu and vegetables. 10 oz.
trans fat free
naturally gluten free
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"Much more complex and taste-bud-rewarding than you typical bottled fare. Can also be used to marinate chicken or seafood."
Shrimp, Mango, Papaya & Jicama Salad
Arugula, Tangerine and Blue Cheese Salad
Shrimp Salad with Slivered Fennel and Citrus Vinaigrette
1/4 cup Wild Thymes Tangerine Salad Refresher
4 tablespoons Wild Thymes Meyer Lemon Salad Refresher
1 1/2 teaspoons olive oil
1/2 teaspoon sea salt, divided
1/4 teaspoon freshly ground black pepper
24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
3 oranges or tangerines, peeled and cut crosswise into thin slices
2 cups thinly sliced fennel bulb (about 1 small)
Chopped fennel fronds (optional)
1. Combine Tangerine and Meyer Lemon Salad Refreshers, 1/4 teaspoon salt, and pepper, stirring well with a whisk.
2. Prepare grill to medium-high heat.
3. Combine shrimp, olive oil, and remaining 1/4 teaspoon salt; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from skewers; keep warm.
4. Divide orange slices evenly among 4 plates; top each serving with 1/2 cup fennel and 6 shrimp. Drizzle 1 tablespoon dressing over each serving. Sprinkle with fennel fronds, if desired. Serve immediately.
Grilled Swordfish in Foil
2 lbs fresh swordfish, salmon or halibut cut into 6 portions (substitute your favorite fish)
1/3 cup Wild Thymes Meyer Lemon or Tangerine Salad Refresher
1½ tablespoons fresh chopped flat-leaf parsley
1½ teaspoons fresh dill
1 teaspoon salt
¼ teaspoon pepper
1 small sweet onion, thinly sliced
On large squares of heavy-duty aluminum foil, place each of the portions of fish. Pour Salad Refresher over fish and sprinkle with parsley, dill, salt & pepper. Top with onion slices. Wrap foil securely around fish, leaving space for fish to expand. Grill 5-7 minutes on each side or until fish flakes with a fork. Serve with Wild Thymes Arugula, Tangerine and Blue Cheese Salad, Caribbean Peach Lime Orzo Salad, Apricot Cranberry Walnut Orzo Salad, Lemon Mint Tabbouleh Salad or All-Season Rice Pilaf or any other Wild Thymes salad.
Citrus and Avocado Salad
1/2 cup Passion Fruit Salad Refresher, Meyer Lemon Salad Refresher or Tangerine Salad Refresher
3 tablespoons pine nuts
2 red grapefruits
2 navel oranges
2 Hass avocados, cut into 1-inch dice
2 ounces fresh goat cheese, crumled (optional)
2 bunches of watercress, thick stems discarded
2 tablespoons minced chives
In a small skillet, toast the pine nuts over moderate heat, shaking the pan, until golden brown, about 2 minutes.
Using a sharp knife, peel the grapefruits and oranges, being sure to remove all of the bitter white pith. Working over a large bowl, cut in between the membranes to release the sections. Reserve the grapefruit and orange juices for another use. Pat the citrus sections dry with paper towels and return them to the bowl.
Add the avocados, goat cheese and watercress to the bowl and toss gently. Add the minced chives, toasted pine nuts and the Tangerine Salad Refresher and toss again. Serve immediately.
Tangerine Juice from Concentrate, Apple Cider Vinegar, Canola Oil, Sugar, Apples, Olive Oil, Oranges, Dried Orange Peel, Salt, Spice.
You may also enjoy:
Original Cranberry Sauce
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