1/2 c safflower oil
1 c mandarin juice
4 t mandarin zest
4 t white balsamic (or rice) vinegar
3 t sugar
1 1/2 t xanthum gum
Mix first five ingredients with a whisk. Slowly whisk in the xanthum gum. Chill before serving. makes 1 1/2 cups.
This dressing is excellent served with a salmon or chicken salad.
Salad: grilled chicken/salmon, greens, panela cheese, kalamata olives, mandarin slices, red onions, sliced almonds.