CITRUS SALAD DRESSING (EASY VINAIGRETTE!)
This zingy citrus salad dressing takes just minutes to make! It's a lemon orange vinaigrette that livens up any salad.
Provided by Sonja Overhiser
Categories Dressing
Time 10m
Number Of Ingredients 7
Steps:
- Zest the orange. In a medium bowl, mix the orange juice, orange zest, lemon juice, mustard, maple syrup, salt and a grind of fresh black pepper.
- Gradually whisk in the olive oil 1 tablespoon at a time (8 tablespoons total), until creamy and emulsified. If desired, season with additional salt. Store refrigerated for up to 1 week; bring to room temperature prior to serving.
Nutrition Facts : ServingSize 1 tablespoon, Calories 83 calories, Sugar 0.4 g, Sodium 48.6 mg, Fat 9.4 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 0.6 g, Fiber 0 g, Protein 0.1 g, Cholesterol 0 mg
CITRUS DRESSING
Provided by Food Network
Yield about 3/4 cup
Number Of Ingredients 5
Steps:
- Process all the ingredients in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.
CITRUS SPLASH
Make and share this Citrus Splash recipe from Food.com.
Provided by PurlyQ
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix and pour over ice.
Nutrition Facts : Calories 112, Fat 0.1, Sodium 2.6, Carbohydrate 11.9, Fiber 0.1, Sugar 11.1, Protein 0.1
CITRUS SPLASH N ZIP DRESSING
Make and share this Citrus Splash N Zip Dressing recipe from Food.com.
Provided by Ambervim
Categories Salad Dressings
Time 3m
Yield 1 1/2 Cups
Number Of Ingredients 7
Steps:
- Combine in a bowl or jar.
Nutrition Facts : Calories 264.4, Fat 6.3, SaturatedFat 0.9, Sodium 780, Carbohydrate 56.3, Fiber 1.5, Sugar 46.3, Protein 1.4
TARRAGON CITRUS SPLASH
Steps:
- Rinse a chilled cocktail coupe with absinthe, then garnish the glass with a tarragon sprig.
- Add the gin, Demerara Sugar Syrup, lemon juice, Green Chartreuse and remaining tarragon sprig to a cocktail shaker. Muddle the tarragon, add large ice cubes and shake vigorously. Double-strain into the prepared glass and serve.
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
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