In my first foray into the kitchen in a *very* long time (my first time teaching + a four month old + a husband on paternity leave = no cooking for me) I made Soy Glazed Salmon with Lemon (in a earlier post) and also whipped up this great salad dressing that I found on the Earthbound Farm site.
Asian Citrus Vinaigrette
1/4 cup fresh tangerine or orange juice
2 tablespoons rice vinegar (unseasoned)
1/4 teaspoon salt
1 teaspoon peeled and finely grated fresh ginger
1 teaspoon soy sauce
1 tablespoon toasted sesame oil
2 tablespoons extra-virgin olive oil
Combine all ingredients and stir vigorously.
I didn't have any fresh ginger so I skipped it and it was still great. I served over baby spinach with some slivered almonds on top.
A triumphant return to the kitchen!
Wednesday, March 16, 2011
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