Vanilla Vinaigrette Recipes

Signature Vanilla Salad

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!

Vegetables Rock!

Drizzle Mangrove Island Vanilla Vinaigrette over roasted or grilled vegetables like asparagus or zuchinni.

Vanilla Broccoli Slaw

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)

Vanilla Vinaigrette

Papaya Red Onion and Chipotle Salsa with Vanilla Vinaigrette

 

Ingredients:

  •  4 oz  Mangrove Island Vanilla Vinaigrette
  •  3 oz  Mango juice
  •  2-3 each     Chipotle peppers (stem and seeds will be removed
  • 12 sprigs   Cilantro, washed, stems removed
  •  2 each Papaya, ripe, peeled, seeded and 1/4 inch diced
  •   1/2 small   Red onion, diced
  •    4 each Scallions, sliced thin
  •    to taste  Salt and course ground black pepper 


Method: 

    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.


Vanilla Vinaigrette

Vanilla Vinaigrette

Baby Spinach Salad with Balsamic Poached Pear, Spiced Pecans and Vanilla Vinaigrette

(Serves 4 people)


Ingredients:


    - 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


 Method:

    

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 Vinaigrette Recipes

Tangerine Chicken Salad



Tangerine Teriyaki Sauce

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

Tangerine Watermelon Bites

Prep: 15 minutes Serves: 24

Ingredients:

  • ½ each Watermelon diced
  • 6 oz Goat Cheese crumbled 
  • To taste Sea Salt fresh ground
  • To taste Black Pepper fresh ground
  • 1 tsp. per cube Reduced Balsamic Vinegar
  • 1 tsp. per cube Mangrove Island Tangerine Vinaigrette
  • 1 bunch Fresh Mint Leaves chiffonade


Method:

 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

Karen's Tangerine Chicken

Firecracker Pork with Fruity Tangerine and Lime Salsa

Firecracker Pork with Fruity Tangerine and Lime Salsa

Prep: 40 minutes

Serves: 8

Ingredients: 

Firecracker Pork

  • 1 @ 5 pounds    boneless Boston butt pork shoulder
  • 2 Tbs                 salt
  • 1 Tbs                 black pepper, ground
  • 2 Tbs                 paprika
  • 1 Tbs                 dried thyme
  • 6 oz                  water
  • 1 small can       chipotle peppers in adobo sauce
  • 1 ea       small onion, rough chopped


Method:

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

Pineapple and Honeydew Salad with Tangerine-Lime Marinated Shrimp

Serves: 4 person(s)

Preparation Time: 20 mins. 

Extra Time: 1 hrs (for refrigeration)

Ingredients: 

  • 1/2 cup unsweetened pineapple juice (best if saved from cutting fresh pineapple)
  • 1/2 cup minced sweet onion
  • 5 Tbsp Mangrove Island Tangerine Vinaigrette
  • 1 Tbsp chopped fresh mint
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 lb large shrimp, cooked, peeled, and deveined
  • 8 cups mixed baby salad greens
  • 1/2 pineapple, peeled, cored, cut into ½ inch thick dice
  • 1/2 honeydew melon, peeled, seeded, cut into ½ inch thick dice
  • 1/2 English cucumber, thinly sliced diagonally

Method:

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.



Mediterranean Lemon Recipes

Mediterranean Salad

Mediterranean Salad

Easy Lemon & Caper Sauce

Easy Lemon and Caper Sauce

Tabouli

Tabouli

Easy Lemon Guacamole Sauce

Easy Guicamole Sauce

Mediterranean Lemon Sauce

Lemon Sauce

Mediterranean Lemon

Mediterranean Lemon

More Great Recipes

Click to download these tried and true Mangrove Island favorites.