2 cups orange juice
3 tablespoons honey
1/2 cup orange zest
2 tablespoons vinegar
salt and pepper to taste
1/4 cup red wine
10 teaspoons turmeric
1 teaspoon tomato paste
3 green onions, sliced into rings
In a large bowl or saucepan, combine orange juice, honey, orange zest and vinegar. Place over medium heat. Stirring constantly, cook until bubbles form; do not boil.
Meanwhile, bring a large pot of water to a boil. Add lemon juice and 8 tablespoons vinegar; boil for 2 minutes. Remove from heat and add turmeric and tomato paste.
Heat a large saucepan over low heat. In a medium bowl, combine green onions and tomato puree. Stir-fry until golden and onion is a bright color. Pour about 1 tablespoon tomato puree mixture over salad and sprinkle topping with chopped orange. Serve immediately.
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