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Question by chef_renee: Favorite Citrus Vinaigrette Recipe for a soft green salad to accompany Turkey Tenderloins?
Tenderloins are marinated in a Mojito Lime Marinade, On the salad, I have thinly sliced Red Onion, Crumbled Goat Cheese, Sun-Dried Tomatoes, caramalized Cremini’s, (no nuts). My base is……………what do you suggest? BA for suggesting/pairing the greens as well! Thank you in advance for answering and have a wonderful weekend!
Best answer:
Answer by Dottie R
This is the light vinaigrette I use on Almond Orange salad.
1/4 cup salad oil
2 T. white wine vinegar
2 T. sugar
1/4 tsp. almond extract
While this doesn’t have citrus in it, you could add a splash of orange juice (or lime to go with the marinade) to it or add some mandarin oranges to your salad. If you have Boston Bibb lettuce, I’d use that. Or spinach as your base.
Sounds like you’re making a delicious dinner tonight.
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do you have to eat this right away? or can it be stored, and for how long?
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i have both blender and food processer but my dad makes tomatilo sauce with a blender and i have a really cool chicken nugget experience
did you know that there is also yellow green and purple tomatoes
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Imma have this with my spelt pasta later.. With some thyme seasoning & bell peppers, onion.
Nice . . . looks delicious!
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My tomato sauce looks darker. Use roma tomatoes if you’re making a raw tomato sauce. They work better for cooked and the work better for raw. I dehydrate roma tomatoes and avoid having to buy sundried tomatoes. Trust me, if you make this dish with roma you won’t want to make it with any other tomato in the future. Roma are made for pasta sauce.
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how many whole tomatoes would that be, 4? thanks for the healthy recipe. peace
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This looks great. I also add half of a hass avocado to my tomato sauce. It gives it a really rich and creamy consistency & boy is it YUMMY! I’m going to try your recipe. Keep them coming
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okay as you have used lime heres what i would use and it will work a treat
in a bowl add
1 freshly squeezed lime
1/2 freshly squeezed lemon
tsp white wine vinegar
pinch salt
pinch sugar
pinch coarse black pepper
1/4 tsp of french or dijon mustard (will do fab with tenderloins in this recipe)
pinch of dried parsley
4 spoons of olive oil
whisk for 2-3 mins should become slightly thickened and drizzle over your salad