This salad dressing is a little sweet, so when you’d really rather have dessert than a salad, you’ll find that you’ve straddled the line without breaking any rules!
¼ cup fresh pineapple chunks
3 sections of mandarin orange (clementines/tangerines)
½ TBLSP chopped fresh parsley or ½ teaspoon dried
½ TBLSP fresh lemon or lime juice
½ TBLSP agave nectar
¾ teaspoon vegetable oil (canola or something light)
Pinch freshly ground black pepper
- Whirl the ingredients together in a blender or food processor until they’re completely pureed.
If you don’t need all of it, it saves nicely in the fridge for a day or two.
It’s especially good over spinach salad, but it would be good over fried tofu, rice, or a lone halved avocado. The salad shown here is mixed lettuces, carrots, onions, orange slices, teriyaki tofu, avocado, diced dried apricots, and pistachios. Seen below is Savory Corn Fritters, coming soon!