Toss Mangrove Island Vanilla Vinaigrette with spring greens. Start with about 1 Tablespoon per salad. Add a blue cheese like Gorgonzola or Maytag, then mix in spiced pecans. For added depth of flavor add red onion, craisins, and strawberries. Of course tomatoes, carrots, cucumber all go very well! Don't limit your imagination!
Drizzle Mangrove Island Vanilla Vinaigrette over roasted or grilled vegetables like asparagus or zuchinni.
Mix together 1 bag of shredded broccoli and 1 bag of shredded white cabbage with 1 package crushed Ramen noodles (noodles only), 4 oz Craisins, 4 oz crumbled Gorgonzola/Blue cheese, 4 oz chopped toasted pecans, and 2 oz chopped red onion (optional). Mix all together with 10 oz of Mangrove Island Vanilla Vinaigrette. (For a smaller quantity, use only shredded broccoli and cut back on other ingredients)
Papaya Red Onion and Chipotle Salsa with Vanilla Vinaigrette
Place Vanilla Vinaigrette and mango juice in a saucepan, bring to simmer and remove from stove. Add chipotle peppers, cover and allow to cool.
When peppers are soft, clean them of all stem and seeds and place in a blender. To the blender combine the cilantro, and the vanilla vinaigrette and mango juice mixture and blend.
In a large mixing bowl place the papaya, red onion and scallions and mix well. Combine with the pureed mixture, add salt and pepper to taste and chill. This will keep for 1 week in the refrigerator.
Serve with grilled fish, chicken, roasted pork or lamb, or grilled vegetables.
Baby Spinach Salad with Balsamic Poached Pear, Spiced Pecans and Vanilla Vinaigrette
(Serves 4 people)
- 12 oz Baby spinach, washed and spun dry
- 2 Anjou pears, peeled, cored, and halved
- 4 oz Balsamic vinegar
To taste Salt and coarsely ground black pepper
- 1/4 Head of radicchio lettuce, thin sliced, rinsed and spun
- 1 Carrot, fine julienne
- 4 oz Mangrove Island Vanilla Vinaigrette
- 4 oz Mangrove Island Spiced Pecans
Place pears in small saucepan with enough water to cover the pears, add the balsamic and pinch of salt and pepper, bring to a light simmer, cook until just fork tender. Remove pear from broth and place on dampened paper towel and put in refrigerator until cool.
Once pears are chilled, remove and slice thin.
Compose salad by placing all ingredients except pecans and pears into a bowl and toss.
Place salad mixture on plate and top with pears and pecans.
Tangerine Teriyaki Sauce is so easy! Mix two parts Tangerine Vinaigrette with 1 part Teriyaki sauce. Serve on grilled fish. Especially good on Salmon!
Try adding chopped pickled ginger
Or substitute a nice San-J Tamari for a gluten free experience. (San-J creates a variety of all natural Gluten Free Tamari Soy Sauce)
Tangerine Watermelon Bites
Prep: 15 minutes Serves: 24
Dice half of a chilled watermelon into 2 inch cubes. Save the other half until needed.
Crumble the goat cheese into small pieces and top each watermelon cube.
Season each cube with fresh ground sea salt and black pepper.
Lightly drizzle with aged balsamic vinegar.
Splash with topping of Mangrove Island Tangerine Vinaigrette.
Finish with chiffonade of fresh mint.
Serve as an hors d'oeuvres or amusé.
(This hors d'oeuvre was served to rave reviews at the Wynn’s Market (Naples) Charity Fundraiser for Naples High School Chorus)
Karen's Tangerine Chicken
Firecracker Pork with Fruity Tangerine and Lime Salsa
Prep: 40 minutes
Combine the dry spices and apply to Boston butt liberally. In a blender combine water, can of chilies with adobo sauce, and chopped onion and blend. Place pork in a crock pot and pour chipotle-onion blend over it. Cook pork in slow cooker in High for 1 hour, then turn down to 200 degrees (Low) and cook for 6 hours. Note: Since crock pots vary, check periodically for doneness or to see if a little water is needed.
Pineapple and Honeydew Salad with Tangerine-Lime Marinated Shrimp
Serves: 4 person(s)
Preparation Time: 20 mins.
Extra Time: 1 hrs (for refrigeration)
In small bowl, whisk together pineapple juice, onion, Tangerine Vinaigrette, mint, salt and black pepper.
Place shrimp in another bowl; add 2 ounces of the marinade and toss to coat shrimp. Cover and refrigerate for 1 hour. Reserve the remaining marinade.
To serve, place bed of greens on each of 4 plates. Arrange pineapple, honeydew melon and cucumber on top of greens. Top with shrimp and drizzle salads with remaining marinade. Serve immediately.
Easy Lemon and Caper Sauce
Easy Guicamole Sauce
Click to download these tried and true Mangrove Island favorites.