Please enter the email you’re using for this account.
This unusual combination of flavors wakes up your palate.
1/4 cup Tonnelli Red Wine Vinegar
1 tablespoon brown mustard
3 tablespoons packed Haddar Brown Sugar
1 tablespoon Glicks Ketchup
zest of 1 orange
1 teaspoon Manischewitz Kosher Salt
1/4 cup Gefen Canola Oil
4 pink grapefruits, segmented (see note)
4 oranges, segmented
3/4 cup slivered almonds, toasted
5-6 cups mixed greens
1 pound pickled tongue, sliced into strips
Combine the vinegar, mustard, brown sugar, ketchup, orange zest and salt.
With an immersion blender running, slowly add the oil until the dressing has thickened up. If you prefer a thicker dressing, add one extra tablespoon of ketchup.
In a large bowl, combine the grapefruit, orange, almonds and mixed greens.
Toss salad with dressing and top with tongue slices.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation