In the continued effort to make meals for Jan that she doesn’t have to do any biting—she has two front tooth temporary caps—I suggested salmon for dinner. She thought yams were a good soft starch to go with the fish. She then suggested that this was an Orange Dinner.
She had found that mandarin oranges had small enough segments that she could eat them without problems. An orange salad would complete the meal. Of course, for dessert a pumpkin pudding was an obvious choice.
Karl’s Mandarin Orange Salad
1 Tbs. Karl’s micro orange marmalade
1 Tbs. vegetable oil
1 Tbs. white balsamic vinegar
Pinch Kosher salt
Pinch black pepper
6-8 mandarin oranges, peeled and segmented
1 orange bell pepper, diced
2 Tbs. red onion, sliced thinly
2 green onions, sliced finely
2 Tbs. shredded coconut
1. Put the dressing ingredients in a small lidded jar and shake to mix.
Tip: Let the dressing meld while you prepare the rest of the ingredient.
2. Put the orange segments, bell pepper, red and green onion in a salad bowl.
3. Pour the dressing over the salad and toss to coat.
4. Re-toss the salad several time over 10 minutes to let the flavors meld and to completely coat the ingredients.
5. Add ¾ of the coconut and toss the salad one last time.
6. Garnish the salad with the remaining coconut and serve chilled.
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