Our Passions

Chef Todd Heberlein’s Winter Citrus Salad (Serves 3-4) Ingredients: 1 head radicchio, thinly sliced 1 lb. baby spinach 1 oro blanco 1 blood orange 1 honey tangerine 1/3 cup Natalie’s Honey Tangerine Juice 1/3 cup green olives, pitted and chopped 1 cup extra virgin olive oil ½ cup pistachios, chopped 1 wedge of parmesan cheese…

Ingredients Dressing 1/3 cup vegetable oil 1 tsp. grated orange peel ¼ cup Natalie’s Orchid Island Orange Juice 2 Tbs. sugar 2 Tbs. Natalie’s Orchid Island Lemon Juice ½ tsp. dry mustard ¼ tsp. salt Salad 3 oranges, pared and sliced 2 avocados, peeled and sliced Salad greens Directions Shake all dressing ingredients in a…

Ingredients ¼ cup rice vinegar ¼ cup Natalie’s Orchid Island Orange Juice 2 Tbs. vegetable oil 1 Tbs. soy sauce 2 Tbs. dark brown sugar ¼ tsp. ginger 1/8 tsp. dry mustard Salt to taste Directions Combine ingredients in a food processor. Pulse 3 to 4 times until, or until smooth. Makes about ¼ cup.

Ingredients ½ cup vegetable oil ½ cup Natalie’s Orchid Island Orange Juice 2 to 3 tsp. grated onion 1 Tbs. honey or sugar 1 tsp. celery salt 1 tsp. prepared mustard ½ tsp. salt ¼ tsp. pepper Directions Shake all ingredients in a tightly covered container; refrigerate. Shake well dressing before serving. Makes about 1…

Ingredients ½ cup vegetable oil ½ cup Natalie’s Orchid Island Orange Juice 2 Tbs. chopped pecans 1 Tbs. honey or sugar 1 tsp. celery salt 1 tsp. prepared mustard Directions Shake all ingredients in a tightly covered container; refrigerate. Shade dressing before serving. Makes about 1 cup.

Brenda Galate, an enthusiastic fan of Natalie’s Orchid Island Juice (she goes through one and a half gallons of OJ a week!), sent in a wonderful shrimp salad recipe to share. As the summer season warms up and family get togethers inspire culinary surprises, this unique twist on a traditional favorite is sure to be…

This tasty pico de gallo salad from Chef David Rodriguez is sure to please any citrus lover! Ingredients Salad 1 cup thinly sliced red onion 1 cup peeled, Julienne-cut Jicama 5 cups loosely packed torn romaine or red-tip lettuce leaves 2 cups peeled, sliced navel oranges Dressing 1/4 cup Natalie’s Fresh Squeezed Orange Juice 1…

This dressing lends zesty flavor with no fat. Serve it on a salad of spinach leaves, mandarin orange segments, sliced celery and croutons. This recipe from Chef David Rodriguez is from the July/August 1994 issue of Pillsbury Fast & Healthy. Ingredients 2 Tbsp fresh Orange Zest 1 tsp sugar 2 Tbsp chopped fresh parsley or…