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WARM ORANGE SOYBEAN OIL VINAIGRETTE

Yield: 32 servings (1 oz. each)
 

INGREDIENTS

Salad Dressing

      Soybean oil 2 1/4 cups
      Cider vinegar 1 cup
      Orange juice 1/2 cup
      Ginger, grated 1 tablespoon
      Shallot, chopped finely 1/2 oz.
      Fresh thyme, chopped 1 tablespoon
      Orange peel, dried 1 teaspoon
      White pepper, ground 1 teaspoon
      Kosher salt to taste
 

METHOD

To prepare dressing, combine all salad dressing ingredients in mixing bowl; mix well.

Transfer to stainless steel bain marie insert or appropriate pan.

Heat in water bath to 165 degrees Fahrenheit, 30 minutes before service.

Hold at 145 degrees Fahrenheit for service or chill down and re-heat when needed.

To serve, toss 3 to 4 ounces fresh torn spinach leaves with 1 to 2 ounces warm dressing.

Garnish with bacon bits, chopped hard-cooked egg, sliced fresh mushrooms, sliced almonds, or mandarin orange sections.
 

United Soybean Board - www.talksoy.com/