This light, sweet dressing's base is calcium-fortified orange juice. Dark, leafy greens are nutrient-rich anc
also contain vitamin K. Also use this dressing to dress up any salad, including the Emerald Herb Tossed
Salad or the Herb-Feta Chopped Salad (see accompanying recipes).
1/4cup tangerine juice, preferably freshly squeezec
3/4 cup calcium-fortified orange juice
1/2 cup olive or canola oi
1 teaspoon red wine vinegar
1 tablespoon light soy sauce
1/2 teaspoon garlic granules
1/2 teaspoon ground ginger
1/2 reaspoon teaspoon groun
Ground white pepper, to caste (optional)
In a small mixing bowl, whisk together all
ingredients. Chill and use within a week.
B Carefully wash and de-rib one bundle of
sturdy greens, such as mustard, collards, turnips
or kale.
El Saute greens in a nonstick skillet with 2 to 4
tablespoons of dressing. Add more canola oil as
needed. Serve warm immediately
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