Scale
Ingredients
1/4 cup Rascal Mandarin juice
1/2 cup Italian Dressing
2 TBSP White Balsamic Vinegar
1 TBSP Honey
Heaping Tablespoon Dijon Mustard
Instructions
Combine all ingredients
Store in the refrigerator
Rascal Mandarin Salad Dressing
Tuesday, 22 November 2022
- Published in Recipes, Salads, Sauces & Salad Dressings
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Summeripe Nectarine and Ahi Tuna Poke
Monday, 22 August 2022
Summeripe Nectarine and Ahi Tuna Poke
- Prep Time: 35
- Total Time: 35
Description
Crisp, Light, Healthy, and Delicious…. Our Summeripe Nectarine and Ahi Tuna Poke is an amazing recipe combining flavorful Summeripe Yellow Nectarines and Ahi Tuna
Scale
Ingredients
Ingredients
Summeripe Nectarine and Ahi Tuna Mixture
- 3 Summeripe Yellow Nectarines (or peaches), cubed and pitted
- 1.5 pounds fresh Ahi tuna, cubed
- 2 avocados, diced
- 4 green onions, thinly sliced
- 1 handful fresh cilantro, chopped
- 1 tablespoon black sesame seeds
- Coarse salt to taste
Marinade for Summeripe Nectarines & Ahi Tuna
- 4–5 tablespoons seasoned rice vinegar
- 3 tablespoons fresh lime juice
- 2 tablespoons toasted sesame seed oil
- 2 teaspoons grated fresh ginger (or minced ginger)
- 2 teaspoons lime zest
- 1 Serrano chili pepper, minced
- 1 teaspoon prepared wasabi paste
- Coarse salt to taste
Salad Greens
- 4 cups salad greens, mix of arugula and spring greens
- 2 tablespoons seasoned rice vinegar
- 1 tablespoons toasted sesame seed oil
- Coarse salt to taste
Instructions
Directions
- To prepare the marinade, combine lime juice, rice vinegar, ginger, lime zest, Serrano chili pepper and salt into a medium bowl, stir together. Whisk in toasted sesame seed oil and salt. Cube Ahi tuna, add to marinade, stir gently. Set aside.
- In a large bowl, combine Summeripe nectarines, green onions, cilantro, and mix together. Add diced avocados, tuna, and the tuna dressing and stir to mix.
- For salad dressing, whisk together 2 tablespoons seasoned rice vinegar and sesame seed oil in a small bowl.
- Place salad greens into a large bowl and drizzle vinegar and oil mixture onto salad greens, toss to coat.
- Assemble salad by dividing salad greens onto 6 plates and top with nectarine and ahi tuna. Sprinkle black sesame seeds and season with coarse salt to taste.
- Published in Appetizers, Entrées, Healthy, Recipes, Salads
Estate Vineyard Summer Salad
Tuesday, 09 August 2022
Estate Vineyard Summer Salad
- Prep Time: 00:10
- Total Time: 00:10
Scale
Ingredients
1 yellow peach, sliced & pitted
1 yellow nectarine, sliced & pitted
1 cup red grapes
1 cup green grapes
1 cup black grapes
1 cup blueberries
2 Tablespoons fresh lemon juice
2 Tablespoons balsamic vinegar
2 Tablespoons honey or agave nectar
Handful of crushed candied pecans
Instructions
- In a large serving bowl, combine peaches, nectarines, grapes, and blueberries.
- In a small bowl, combine lemon juice, honey, and balsamic vinegar.
- Drizzle dressing onto the fruit and gently toss to combine. Adjust dressing to taste if needed. Sprinkle candied pecans on top.
- Serve immediately or let chill in the refrigerator for later.
- Published in Appetizers, Healthy, Recipes, Salads
Mandarin & Jicama Salad
Tuesday, 04 February 2020
Mandarin & Jicama Salad
- Prep Time: 15
- Total Time: 15
Description
The cool, refreshing taste of this salad comes rom fresh mandarins and jicama, a root vegetable now widely available. Mandarins are famous for their vitamin C content and they also contain too many cancer fighting phytochemcials to name. Jicama adds additional vitamin C and lots of fiber. The white flesh of this crunchy, mild flavored vegetable tempers the acidity of the mandarins, provides a nice color contrast, and adds texture.
Scale
Ingredients
- 1 medium jicama (about 3/4 lb), peeled and cut into 1 1/2 inch matchsticks
- 2 medium carrots, peeled coarsely, grated or julienned
- 3 Rascal mandarins, peeled and segmented
- 1/2 Tbsp extra-virgin olive oil
- 2 Tbsp fresh squeezed Rascal Mandarin juice
- 2 Tbsp honey
- 1 Tbsp freshly squeezed lime juice or to taste
- Salt
- 8 fresh mint leaves, thinly slivered
Instructions
- In a medium bowl, combine the jicama, carrots, and mandarin segments.
- In a small bowl, combine the olive oil, orange juice, honey, and lime juice and add salt to taste.
- Whisk the dressing and pout over the jicama mixture.
- Toss to coat.
- Refrigerate the salad for 2 to 3 hours.
- Top with mint leaves before serving
Notes
- Did you know? Like other oranges, mandarin oranges are excellent sources of vitamin C, although not as high in this valuable nutrient as navel oranges, even comparing equal portions. However, mandarins provide greater amounts of two antioxidant phytochemicals: beta-carotene and beta-cryptoxanthing.
Nutrition
- Serving Size: 8
- Calories: 63
- Sugar: 7
- Sodium: 34
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 14
- Protein: 1
- Cholesterol: 0
- Published in Appetizers, Healthy, Recipes, Salads
Mandarin-Honey Vinaigrette
Friday, 31 January 2020
Mandarin-Honey Vinaigrette
- Prep Time: 10
- Total Time: 10
Description
Most of the time, “accessories” like sauces, salsas, dressings, marinades, and chutneys get little, if any, thought. Yet often it is these little things that make the difference between an ordinary meal and an extraordinary one. This lowfat salad citrusy dressing can be made spicier by adding more than just a dash of cayenne. But as is, it is light and sweet and especially suited to leafy greens. Citrus fruits, such as mandarins, oranges and lemons, provide powerful Phytochemicals like flavonoids and polyphenols which may prevent inflammation and boost production of detoxifying enzymes in the body.
Scale
Ingredients
- 2 Tbsp cider vinegar
- 2 Tbsp freshly squeezed mandarin juice, may substitute fresh orange juice
- 1 Tbsp honey
- 1 Tbsp canola oil
- 1/8 tsp onion powder
- Dash of cayenne, or to taste
- Salt to taste
Instructions
- In a small bowl, combine all of the ingredients.
- Blend vigorously with a wire whisk.
- Serve over salad or fresh cut-up vegetables.
- Store in a covered container in the refrigerator for up to 1 week. Whisk thoroughly before serving.
Notes
- Citrus fruits provide powerful Phytochemicals like flavonoids and polyphenols. Flavoniods can be found in apples, citrus fruits, onions, soybeans and soy products (tofu, soy milk, edamame, etc.), coffee and tea and may inhibit inflammation and tumor growth; may aid immunity and boost production of detoxifying enzymes in the body. Polyphenols can be found in green tea, grapes, wine, berries, citrus fruits, apples, whole grains and peanuts and may prevent cancer formation, prevent inflammation and work as antioxidants. These powerful phytochemicals, are naturally occurring plant chemicals (phyto means plant in Greek). They provide plants with color, odor and flavor. Once we eat them, however, research shows they can influence the chemical processes inside our bodies in helpful ways.
- Find more cancer fighting healthy recipes at https://www.aicr.org/healthyrecipes/
Keywords: AICR American Institute for Cancer Research Salad Healthy
- Published in Healthy, Recipes, Salads, Sauces & Salad Dressings
10 Minute Peach & Spring Mix Salad
Monday, 01 July 2019
10 Minute Peach & Spring Mix Salad
- Prep Time: 10
- Total Time: 10
Description
All you need is 5 minutes and a handful of ingredients to make this tasty and super healthy summer salad
Scale
Ingredients
Salad
- 5 Summeripe Yellow Peaches or Nectarines, sliced
- 1 large package or 16 oz baby spring mix
- 1 1/2 cups blueberries
- 1 package or 4 oz of crumbled goat cheese
- Handful pecans
Dressing
- 3/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tsp honey
- salt
- pepper
Instructions
For the dressing
- Combine olive oil and balsamic vinegar into a jar or a container with a good sealing lid. Add in salt, pepper, and honey. Shake vigorously.
- Adjust ingredients according to taste.
For the Salad
- Combine all ingredients into a large bowl and toss to combine.
- Pour some of the dressing in a circle along the inside edge of the bowl to help ensure an even coating. Toss to combine. Adding more dressing to taste.
Notes
- The vinaigrette will keep on the counter for several weeks. Oil & vinegar will separate, just shake to combine!
- Published in Appetizers, Recipes, Salads
Summeripe Nectarine, Basil & Feta Salad
Friday, 28 June 2019
Summeripe Nectarine, Basil & Feta Salad
- Prep Time: 15
- Total Time: 15
- Category: salads
- Method: fresh
- Diet: Gluten Free
Description
Summeripe Nectarines, fresh basil, tomatoes, & feta come together to make a savory & delicious summer salad.
Scale
Ingredients
- 5 Summeripe Yellow Nectarines, diced into bite sized pieces
- 1 cup crumbled feta cheese
- 1 1/2 cups cherry tomatoes, sliced in half
- Heaping handful of fresh basil leaves, thinly sliced
- 1 1/2 Tbsp. extra virgin olive oil
- salt & pepper to taste
Instructions
- Combine Summeripe yellow nectarines, cherry tomatoes, basil, & olive oil into a large bowl. Season with salt & pepper. Toss to combine.
- Add in feta and gently toss to combine all ingredients. Adding more salt, pepper, or olive oil if desired.
Keywords: salads
- Published in Appetizers, Healthy, Recipes, Salads
The BLTPA Salad (Bacon, Lettuce, Tomato, PEACH, & Avocado Salad)
Monday, 03 June 2019
The BLTPA Salad (Bacon, Lettuce, Tomato, PEACH, & Avocado Salad)
- Prep Time: 10
- Total Time: 10
Description
Sure, BLT’s are nice but have you ever had a BLTPA? This Bacon, Lettuce, Tomato, PEACH, & Avocado salad combines everything you love into one big healthy bowl of goodness.
Scale
Ingredients
For the vinaigrette
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp olive oil
- 11/2–2 tsp honey
- pinch of salt & pepper
For the salad
- 2–3 handfuls of spinach or chopped romaine
- 3–4 Summeripe yellow peaches, sliced or diced
- 1 cup cherry tomatoes, sliced in half
- 1 avocado, diced
Instructions
- In a small bowl, whisk together all of the ingredients for the vinaigrette.
- Pour over the assembled salad ingredients, toss and season to taste with salt and pepper.
- Serve immediately and enjoy!
Notes
- 4 servings as a appetizer
- 2 servings as a dinner salad
Keywords: salad
- Published in Appetizers, Recipes, Salads
Summer Fruit Salad
Monday, 03 June 2019
Summer Fruit Salad
- Prep Time: 15
- Total Time: 15
- Category: salads
Description
Talk about simple & healthy! This Summer fruit salad features all of your favorite stone fruits with a little berry twist.
Scale
Ingredients
- 2 yellow peaches, sliced
- 2 yellow nectarines, sliced
- 2 plums, sliced
- 2 cups strawberries, hulled and sliced
- 3 cups Estate Vineyards grapes (green, red, and/or black grapes)
- 1 ½ cup blueberries
- 3 tablespoons lemon juice, about 1 lemon
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey or maple syrup
- Handful of crushed candied pecans
Instructions
- In a large serving bowl, combine peaches, nectarines, plums, strawberries, grapes, and blueberries.
- In a small bowl, combine lemon juice, maple syrup, and balsamic vinegar.
- Drizzle dressing onto the fruit and gently toss to combine. Adjust dressing to taste if needed. Sprinkle candied pecans on top.
- Serve immediately or let chill in the refrigerator for later.
Notes
- Serve as a side dish or add some whipped cream for a tasty dessert.
Keywords: salads
- Published in Appetizers, Desserts, Healthy, Recipes, Salads
Rascal Mandarin & Golden Beet Salad
Wednesday, 14 November 2018
Rascal Mandarin & Golden Beet Salad
- Prep Time: 10
- Total Time: 10
Scale
Ingredients
- 6 Rascal Mandarins, cut in half the peeled with segments removed
- 2 large green apples, sliced
- 10 golden beats, peeled and sliced
- slivered almonds to taste
Dressing
- 1 bottle fat free zesty Italian dressing
- 1 cup Rascal Mandarin juice, about 8 mandarins
- 1 Tablespoon Brilliant Meyer lemon juice, about 1 lemon
- 1–2 Tablespoons rice vinegar
Instructions
- Add ingredients into a serving bowl. Add dressing to taste.
- Keep left over dressing in refrigerator
- Published in Field Updates, Healthy, Recipes, Salads, Sauces & Salad Dressings
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