The salad is great summer treat.
Sweet Red Pepper
Juice from the Mandarin Oranges
A dollop of Mango Preserves
A splash of Vermouth
Finely diced Hot Red Thai Pepper
I make the dressing ahead and let it steep for about an hour at room temperature before tossing it with the salad elements. It allows the alcohol to both dissipate and temper the heat of the Thai Pepper. Still has a zing and lots of great crunch and juicy sweetness. It is like the perfect compliment to anything BBQ'ed, too.