Winter through springtime, when tangerines are in season and at their sweetest and juiciest, is the ideal time to prepare this salad dressing. When available, honey tangerines are a good choice for their ultra-sweetness. Freshly squeezed sweet orange juice makes an excellent substitute and is more readily available throughout the year. Don’t rule out tart oranges or tangerines. Both offer great flavor, though they do change the character of the recipe by giving it a sharp pungency. To sweeten, add maple syrup or agave nectar.
Though macadamias contain the highest level of total fat, the fat content is mostly monounsaturated. Studies have shown macadamias offer the same beneficial cholesterol lowering ability as almonds and walnuts. Macadamias are also a good source of protein, fiber, calcium, iron, magnesium, potassium, and selenium.
Yield: 1 1/3 cups
1/2 cup macadamia nuts
1 cup chopped tangerines (about 3 tangerines)
2 tablespoons plus 1 teaspoon seasoned rice vinegar
2 tablespoons water
2 tablespoons peeled and chopped fresh ginger
1 garlic clove, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
- Grind the macadamia nuts into a creamy meal in an electric mini-chopper/grinder or coffee grinder. Transfer to the blender.
- Add the remaining ingredients and blend until smooth and creamy. Using a funnel, transfer the dressing to a narrow-neck bottle or similar container for easier serving. Serve at once or thoroughly chilled. Stored in a covered container in the refrigerator, Tangerine Macadamia Dressing will keep for one week.