Half of one red cabbage, shredded 1 bunch dandelion greens, cut into thin ribbons 1 bunch carrots, shredded 1 pomegranate, seeded 1/4 cup mint leaves, cut into thin ribbons (optional) Zest of one organic orange (optional) 1/2
cup citrus vinaigrette or ginger - cumin dressing
Not exact matches
1/4
cup citrus balsamic
vinaigrette 1/3
cup grapeseed oil 1 tsp Dijon mustard 1 tsp Herbes de Provence 1 garlic clove, finely minced good pinch sea salt and fresh ground pepper
Mango
Citrus Vinaigrette: Puree a half a
cup of diced ripe mango in a food processor, squeeze the juice of half a lime into the mixture.
For a good, all - purpose
vinaigrette formula, try this: Whisk 1/4
cup acid (i.e., vinegar or
citrus juice), 1/2
cup oil (if using a strongly flavored nut or olive oil, consider cutting it with a neutral oil, such as canola, at a 50/50 ratio), and 2 tsp.