Blender

Fruity Dressing

  • Condiment

Elevate your summer salads to hero status with a simple mixture of citrus, soy sauce and extra virgin olive oil. Trust us, this fruity dressing is so bright, sweet and savory, you’ll want to bottle it!

  • Servings 3
  • Preparation
  • Cooking

Ingredients

  • 1 1/2 kiwis, with the stems removed, peeled, and cut in half
  • 1/2 orange, peel
  • 1/3 apple, peeled and removed seeds and cored
  • 1/4 onion, peeled
  • 1 tbsp lemon juice or vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tsp light soy sauce
  • Salt to taste
  • Pepper to tasre

Directions

  • Place ingredients except salt and pepper into the blender container and firmly secure the lid.
  • Turn the dial to start the blender and set the speed to “9” or “10”. Blend for 30 seconds.
  • Season with salt and pepper.

A FRUITY DRESSING THAT TASTES LIKE SUMMER IN A BOTTLE

This kiwi orange salad dressing is so bright that we put it on everything from green salads to – brown rice tabbouleh and herbed quinoa salad as well. We balanced the naturally punchy fruitiness with umami soy sauce and sharp onion. The combination is reminiscent of a perfect June day – even when the dark skies outside look more like February.

HOW TO EMULSIFY A VINAIGRETTE

Oil and vinegar don’t naturally mix. So the secret to great salad dressings is emulsifying the two main contrasting liquids so they take on a stable, almost creamy texture. And in the case of this fruity dressing we’re blending solid fruit with the oil and vinegar, so it’s time to break out the big guns. Just place the dressing ingredients into the jar of your Tiger Edge blender and blend on high for 30 seconds. Not only will the oil and vinegar (or lemon juice) be perfectly emulsified, the fruit will be fully incorporated into the mix. Bring on the salad plates!

SALAD DRESSING TIPS

Separation is normal in the fridge. Don’t worry if you stick a perfect batch of salad dressing in the refrigerator for later and open the door to find that it has separated after a few hours. That’s totally normal – and can be fixed by shaking the storage container vigorously until the dressing re-emulsifies.

To evenly dress a salad, drizzle dressing around the sides of a mixing bowl. Pouring dressing on top of greens can result in spotty coverage. For an evenly dressed salad, place greens in a mixing bowl and pour dressing around the perimeter of the bowl interior. Then mix with large spoons or salad tongs and serve. 

Take it to go. For summer picnics in the park, chill your salad dressing in the fridge, then place it inside a vacuum insulated travel mug. It’ll stay perfectly cold. Just give it a good shake before serving.

Products used in this recipe

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