Escarole Mandarin Orange Salad

ESCAROLE MANDARIN ORANGE SALAD

Transforming bottled dressings, by adding low fat or no fat ingredients to extend the yield, while lowering the fat content, into a beautiful new creation without losing its familiarity! Then we drizzle it over an equally beautiful salad ingredient combination!

Make as much dressing and as many salads as you want

Dressing:

1 part Wish-Bone AVOCADO OIL Dressing – 1/3 c. this time

1 part Kraft Classic Catalina Dressing – 1/3 c.

2 parts water – 2/3 c.

3 T. froz. orange juice concentrate

liquid from drained mandarin oranges

1 T. light brown sugar

about 1 T. orange marmalade

2 t. jarred mashed garlic

few drops liquid smoke

salt to taste if desired


1/2 t. guar gum powder

1/2 t. xanthan gum powder


Place all dressing ingredients in blender container. Blend till smooth.

Add guar gum and xanthan gum and immediately blend till smooth and thick.

Let set for a few minutes, then blend again.


SALAD INGREDIENTS I USED:

crisped fresh escarole, broken into bite size

crisp iceberg lettuce, broken into bite size

Japanese cucumber, not peeled, cut into half slices the thickness you want

11 oz. can mandarin oranges, drained, keep the liquid for the dressing

fresh cut green pepper, 1/2 inch squares

fresh peeled carrot ribbons, using potato peeler to make thin ribbons after you peel the carrot

sliced half sweet onion rings

fresh ginger sticks – peel piece of ginger, slice thinly, stack and cut into very thin sticks

Daiya brand dairy free cheddar shreds

fresh black pepper grind


ASSEMBLE SALAD INGREDIENTS, then drizzle as much dressing as you want over each salad.

Notes: We reduced calories and fat by adding 2/3 c. water and added more flavor by adding orange juice concentrate plus liquid from can of mandarin oranges. You do the math.






 

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