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Make this citrus vinaigrette (which is enough for 2 salads)
by combining:
½ c oil
¼ c juice from mandarin oranges
grated zest and juice of 1 lime
2 tb frozen orange juice concentrate
2 tb vinegar (fruity or Balsamic, if you have it)
1 tb sugar
1 tb soy sauce (I used the “light” kind)
dash salt
For the salad, chop 1 c peppers (mixed colors or red) and microwave
briefly to wilt. Mix with:
4 c cooked rice
1 c cooked black beans
11 oz mandarin oranges, drained and cut in pieces
1 tb minced fresh ginger root
Stir in enough citrus vinaigrette to moisten.
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