Winter Salad with Creamy Orange-Ginger Dressing


  • greens of choice (I used a spring mix)
  • 1/4 cup cooked quinoa
  • 1 or 2 tablespoons pomegranate seeds
  • 1 tangerine or cuties (mandarins), slices

Orange-Ginger Dressing

  • 1 cup oranges, peeled, navel or Valencia…mandarins would be great too (about 2 small or 1 large)
  • 1/2 cup cashews, soaked for 2-3 hours
  • 1/2 cup water
  • 1 – 2 tablespoons apple cider vinegar, to taste
  • 1 – 2  tablespoons fresh ginger, chopped
  • 1/2 clove garlic
  • himalayan salt to taste

For the dressing, place all ingredients into food processor/blender and process until creamy, about 3 – 5 minutes depending on your equipment. For a thinner dressing add 1 tablespoon water at a time until desired consistency. Makes about 3/4 cup. Store leftovers in airtight container in refrigerator for up to a week.For a simple single serving dressing, use the juice of two squeezed oranges and add a tablespoons of fresh minced ginger, mix and top on your salad.


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