Ponzu Sudachi Citrus Marinade

Ponzu Salad Dressing

¼ cup Sudachi Ponzu Citrus Marinade
2 tbsp extra virgin olive oil
2 tbsp honey
1 tbsp chopped shallots (or 2/3 tbsp onion plus 1/3 tbsp garlic)
1 or 2 garlic cloves – mashed and minced
½ tsp dry mustard
¾ tsp salt (Murray River is great for this)
Dash of pepper

Combine and mix well. Makes ½ cup dressing.

Avocado Orange Salad

15 oz can Mandarin Oranges – drained
1 (or 2 depending on size!) ripe avocado
8-10 oz of your favorite salad greens (I prefer spinach)
½ cup toasted pecans
¼ cup plain feta cheese
Ponzu Salad Dressing – ½ cup

1) Heat oven to 350 degrees. Coat pecans evenly with a melted butter on a non-stick cookie sheet or cookie sheet lined with parchment paper. Make sure pecans are in a single layer. Toast for approximately 15 minutes, watching very closely to avoid burning.

2) Cut avocado into bite size chunks and add the Ponzu Salad Dressing. The dressing will keep the avocados bright green!

3) In a salad bowl combine washed greens, mandarin oranges, cooled pecans, feta cheese and lightly toss with the avocado/dressing mixture. Serves 8.

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