Orange Tamariso Vinaigrette
- 11, 14, 2014
- Category Healthy, Delicious Salad Recipes from Chef Kelly Yorke, Lunch Entrees that are Easy, Healthy and Delicious from Chef Kelly Yorke, Menopause, Vegan, Vegetarian
- Posted By TheraCuisine
- Comments Off on Orange Tamariso Vinaigrette
Orange Tamariso Dressing Recipe
Author: Chef Kelly Yorke
Serves: 10 (1oz) Servings

Ingredients
- 4 oz. Fresh orange section Supremes
- (about two oranges)
- ¼ cup Tamari soy sauce, non-GMO, gluten-free
- 2 teaspoons Aji Mirin (sweet rice wine)
- 1 teaspoon Dijon mustard, prepared
- ¼ teaspoon White ground pepper
- ½ oz. Shallots, minced, or sliced scallions
- 1 Tablespoon Miso, non-GMO soy, light
- 3 Tablespoons Rice wine vinegar
- ½ cup Canola oil, non-GMO, cold pressed, or extra virgin olive oil
Instructions
- Combine all ingredients in a blender, except the oil.
- Blend for 30 full seconds to fully combine.
- With the blender running, carefully remove the lid and add the oil in a thin steady stream. The mixture will emulsify and thicken slightly.
Notes
Orange Supremes are orange sections that have been cut out between each section's membranes and are trimmed of any outside pith (white inner membrane) to produce a perfectly clean looking segment. To make them use a sharp paring knife to cut off opposite ends of an orange just enough to reach the inside flesh. Stand the orange on one end and make vertical contouring cuts downwards and around the orange to remove the outer skin and pith. Then make slices between the section membranes to produce flesh-only wedges.
Nutrition Information
Calories: 113, Fat: 11g, Carbohydrates: 3g, Sodium: 471mg, Fiber: trace, Protein: 1g, Cholesterol: 0mg
3.2.2925
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