Recipe help?

I'm not sure if it was more of a marinade or a sauce they put on it after it is cooked.  If it's a marinade, I'd use freshly squeezed orange, some orange zest, rice vinegar, ginger and some agave or splenda brown sugar.  If more of a sauce then I'd use a similar thing but let it reduce by cooking it down slowly and adding a bit of marmalade to help thicken it. If it was a bit spicey then throw in a few red pepper flakes.

I knew I came to the right place to ask! 

Thank you, your suggestions are making me hungry! :)

Ian's Orange Ginger Salad...

3 Navel Oranges, cut off bottom and top, then use knife to peel all peel and pith(white inside peel).  Put orange over bowl to catch jiuice and cut orange slices as close to membranes as possible and allow segments to fall into juice then squeeze any remaining juice out of membranes.  After 3 oranges are done, seperate orange slices from juice. 

 

Combine juice with 1 teaspoon soy sauce, 1 teaspoon honey, 1 teaspoon grated fresh ginger, 1/4 teaspoon pepper and 3 Tablespoons cold pressed extra virgin olive oil.

 

Finely mince 4 scallions. 

 

This dressing can be used for a full plastic box of baby arugula, spinach, mixed greens, etc. or any combination thereof! Add orange slices after dressing and scallions. 

 

If you store the orange slices, dressing and scallions in three different containers you can throw togther the salad in small or large batches.   Enjoy! 

 

I cant help you Toni but I do want to say that it looks yummy.  When you figure out the recipe would you mind posting it, I would love to try it.

Ann

I say call and ask em.

Tell them you loved it so much, you just have to have it.

They can be pretty nice.