Pickled Tongue & Citrus Salad

Yields1 ServingPrep Time15 mins

This unusual combination of flavors wakes up your palate.

Dressing

¼ cup red wine vinegar

1 tbsp brown mustard

3 tbsp packed brown sugar

1 tbsp ketchup

Zest of 1 orange

1 teaspoon kosher salt

¼ cup canola oil

4 pink grapefruits, segmented*

4 oranges, segmented*

¾ cup slivered almonds, toasted

6 cups mixed greens

1 lb 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 1 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.

Nutrition Facts

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Pickled Tongue & Citrus Salad