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SPA Salad with Orange Vanilla Vinaigrette

Yield: Serves 4 - 6

Fruit in this recipe:



14 oz. of salad mix (2 packages)

2 South African Clementines peedled & Sectioned

4/2 cup each blueberries and sliced stawberries

Red onion cut into slivers or scallion stalks, cut on diagonal in 1/2 inch pieces.

1 tsp. mic of toasted pine nuts and pistachios

1/2 cup shaved manchego cheese


Orange-Vanilla Vinaigrette (1/3 cup) dressing:

2 cups juice from South African Navel (about 8 oranges)

Zest from 1 orange

2 tbsp. extra-virgin olive oil

1/8 cup plus 2 tbsp. apple cider vinegar

1 tsp. vanilla extract.

1 tsp. honey

1/2 medium lemon

Salt & Pepper (to taste)




Combine above ingredients on a large platter.


Go ahead: In a sauce pan, bring orange juice and cider vinegar to a boil.

simmer until reduced 1/2 cup and cool

Place reduction in small mixing bowl with reserve cider vinegar, vanilla extract and honey.

Pouring in a slow, steady stream, wisk in olive oil until combined.

Add zest, salt and pepper. Squeeze fresh lemon juice into dressing to cut sweetness.

Blend until smooth. Pour over salad or serve on the side.


Courtesty of South African Summer Citrus