Sunshine Dressing A Marinade And Vinaigrette In One Recipes

SUNSHINE SALAD DRESSING

Steps:

• In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed. Whisk until blended. Taste, and season with additional pepper if necessary.
• This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
• Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.

SUNSHINE DRESSING ~ A MARINADE AND VINAIGRETTE IN ONE

Steps:

• Squeeze the juice from the orange and lemon into a bowl. (you should have enough to equal 2/3 cup)
• Strain the juice through a fine wire mesh strainer and discard the seeds.
• Using a microplane/zester, grate enough of the orange and lemon peel to equal 1 tsp each.
• In a jar or bottle, combine the juice, zest, oil, soy sauce, vinegar, honey and chives.
• Cover with a lid and shake vigorously.
• Divide the mixture in half.
• Use half of the dressing to marinate 4-5 chicken breasts for one hour. Strain liquid off and spray both sides of each piece with oil to coat. Place on a broiler pan under the oven broiler set on high. Broil until the chicken is 170 degrees F internally and browned nicely.
• Use the other half as a dressing for a nice salad.

SUNSHINE SALAD DRESSING RECIPE

Steps:

• In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed. Whisk until blended. Taste, and season with additional pepper if necessary.
• This dressing is intentionally bold, but if it tastes too tart for your liking, whisk in another tablespoon of honey.
• Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.

SUNSHINE DRESSING

Steps:

• In a medium bowl, mix together the tahini, lemon juice, maple syrup, ginger, turmeric, garlic powder and salt and pepper.
• Add 2-3 tablespoons of warm water to thin out the dressing so that it's nice and pourable. Taste and add more salt and pepper if necessary.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.