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This unusual combination of flavors wakes up your palate.
1/4 cup Tonnelli Red Wine Vinegar
1 tablespoon brown mustard
3 tablespoons packed brown sugar
1 tablespoon Heaven & Earth Ketchup
zest of 1 orange
1 teaspoon Manischewitz Kosher Salt
1/4 cup Gefen Canola Oil
4 pink grapefruits, segmented (see note)
4 oranges, segmented
3/4 cup slivered almonds, toasted
5-6 cups mixed greens
1 pound pickled tongue, sliced into strips
Combine the vinegar, mustard, brown sugar, ketchup, orange zest and salt.
With an immersion blender running, slowly add the oil until the dressing has thickened up. If you prefer a thicker dressing, add one extra tablespoon of ketchup.
In a large bowl, combine the grapefruit, orange, almonds and mixed greens.
Toss salad with dressing and top with tongue slices.
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