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Orange Vinagrette

from the kitchen of Sharmagne Leland-St. John

          Juice of 1 orange
          1 shallot crushed
          pinch salt
          1  teaspoon dijon mustard
          2 tablespoons lemon juice
          Dried crushed papaya seeds or freshly-ground black pepper
          2 tablespoons white wine
          1 teaspoon brown sugar
          Balsamic vinegar, to taste

Place all the ingredients in a lidded jar and shake well.  Let sit for a half hour allowing the flavours to mingle. Pour over salad to preference.  Do not drown the salad. 

Another good way to use dressing on a salad, is to place 5 or 6 tablespoons into the bottom of the salad bowl, add salad, and toss.


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