Citrus Vinaigrette Food

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FARRO SALAD WITH CITRUS VINAIGRETTE



Farro Salad with Citrus Vinaigrette image

Farro is one of the oldest grains known to mankind. I make a double batch of this hearty salad and keep it in the cooler for a quick, high-protein snack during the day. But this dish is a meal in itself: The veggies, the tender farro, and the zesty vinaigrette are all you need.

Provided by Guy Fieri

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 17

1 cup farro
2 teaspoons kosher salt
2 1/2 cups water or vegetable stock
Zest of 1 orange
2 tablespoons minced shallot
2 teaspoons Dijon mustard
3 tablespoons white balsamic vinegar
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup lightly packed baby arugula
1/2 cup diced red bell pepper
1 orange, peeled and cut into wheels
1/2 cup Marcona almonds
1/3 cup prunes, chopped
1/3 cup dried cherries, chopped
1/4 cup 1/4-inch-diced red onion
1/2 cup 1/4-inch-diced tart apple or firm pear

Steps:

  • You'll need: Stovetop or propane burner, large heavy saucepan.
  • To make the farro: In a large heavy saucepan over medium-high heat, combine the farro, salt, and water (or stock, if using). Bring to a simmer, cover, and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking; you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.
  • While the grains are simmering, make the vinaigrette:
  • Whisk together the orange zest, shallot, mustard, vinegar, and olive oil. Add salt and pepper to taste and set aside.
  • To serve, toss the farro with 3 tablespoons dressing and transfer it to a large serving bowl. In the same bowl, combine the arugula with the diced pepper, orange wheels, almonds, prunes, cherries, onion, and apple and gently toss with 3 tablespoons of the dressing, adding more as needed.

CITRUS VINAIGRETTE



Citrus Vinaigrette image

Tart, tangy and citrusy flavors abound in this quick citrus vinaigrette recipe to whisk together any night of the week you've got the good greens to go with it. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 5m

Yield 1/2 cup.

Number Of Ingredients 5

1/4 cup orange juice
3 tablespoons red wine vinegar
2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1 tablespoon olive oil

Steps:

  • Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.

Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

CITRUS VINAIGRETTE



Citrus Vinaigrette image

Sweet vinaigrette to pour over any salad. See note in recipe to make this vinaigrette and salad your very OWN!

Provided by Hopkins82

Categories     Salad Dressings

Time 5m

Yield 2-3 tsp, 6-10 serving(s)

Number Of Ingredients 5

2 tablespoons fresh squeezed orange juice
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons extra virgin olive oil

Steps:

  • combine all ingredients together and whisk until well incorporated.
  • Drizzle 2-3 tsp of dressing over your salads.
  • Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!

Nutrition Facts : Calories 64.9, Fat 4.5, SaturatedFat 0.6, Sodium 10.1, Carbohydrate 6.4, Fiber 0.1, Sugar 6.2, Protein 0.1

CITRUS VINAIGRETTE



Citrus Vinaigrette image

This versatile citrus salad dressing gets a touch of natural sweetness from orange juice, which balances the acidity of the lemon juice. Use it in coleslaw for a mayo-free dressing, or drizzle it over winter greens with dried fruit and nuts.

Provided by Katie Webster

Categories     Vegan Salad Dressing Recipes

Time 10m

Number Of Ingredients 9

½ small shallot, quartered
1 teaspoon orange zest
¼ cup orange juice, preferably freshly squeezed
2 tablespoons lemon juice
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon ground pepper
¼ cup extra-virgin olive oil
¼ cup organic canola oil or avocado oil

Steps:

  • Combine shallot, orange zest, orange juice, lemon juice, mustard, salt and pepper in a blender or mini food processor. (Alternatively, combine in a jar and use an immersion blender.) Add olive oil and canola (or avocado) oil; blend until smooth.

Nutrition Facts : Calories 130.6 calories, Carbohydrate 1.4 g, Fat 14 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.5 g, Sodium 161.9 mg, Sugar 0.9 g

CITRUS LIME VINAIGRETTE



Citrus Lime Vinaigrette image

Citrus lime vinaigrette made from orange juice, lime juice, chopped cilantro, diced jalapeno, olive oil salt and pepper.

Provided by Lisa Bryan

Categories     Salad

Time 5m

Number Of Ingredients 6

1/4 cup olive oil
1 orange (juiced)
3 limes (juiced)
2 tsp jalapeno pepper (finely diced)
1/4 cup cilantro (finely chopped)
salt and pepper

Steps:

  • Add all of the ingredients to a bowl and whisk together.

Nutrition Facts : Calories 150 kcal, Carbohydrate 9 g, Fat 13 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CITRUS VINAIGRETTE



Citrus Vinaigrette image

Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.

Provided by Bon Appétit Test Kitchen

Categories     Citrus     No-Cook     Vegetarian     Quick & Easy     Low Sodium     Salad Dressing     Winter     Healthy     Low Cholesterol     Vegan     Lemon Juice     Orange Juice     Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 8

1 small shallot, finely chopped
3/4 cup olive oil
1/4 cup Champagne vinegar or white wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1/4 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
N/A freshly ground pepper

Steps:

  • Combine first 6 ingredients in a small jar; season vinaigrette to taste with salt and pepper. Shake to blend. DO AHEAD: Vinaigrette can be made 1 week ahead. Cover and chill. Shake before using.

ORANGE CITRUS VINAIGRETTE



Orange Citrus Vinaigrette image

Provided by Mary Younkin

Number Of Ingredients 8

1 small shallot (about 2 teaspoons minced)
juice of 1 medium lemon (about 2 1/2 tablespoons)
juice of 1 medium orange (about 5 tablespoons)
3/4 cup olive oil
1/4 cup golden balsamic vinegar (champagne or white wine vinegar will work also)
1 tablespoon white sugar
1/2 - 3/4 teaspoon kosher salt (adjust to taste)
1/4 - 1/2 teaspoon freshly ground black pepper (adjust to taste)

Steps:

  • Combine all ingredients in a jar and shake to combine. Store in the refrigerator for up to two weeks. Enjoy!

CITRUS VINAIGRETTE



Citrus Vinaigrette image

This vinaigrette gets its refreshing tartness from the zest and juice of three types of citrus: orange, lemon, and grapefruit. It makes for a delicious homemade salad dressing.

Provided by Martha Stewart

Yield Makes 3/4 cup

Number Of Ingredients 10

1/4 teaspoon finely grated grapefruit zest
1/4 cup fresh grapefruit juice
1/2 teaspoon finely grated orange zest
1/4 cup fresh orange juice
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon rice-wine vinegar (not seasoned)
2 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
Pinch of freshly ground pepper

Steps:

  • Whisk all the ingredients together in a nonreactive medium bowl until combined. Use immediately, or refrigerate, covered, for up to 3 days.

ZESTY CITRUS VINAIGRETTE



Zesty Citrus Vinaigrette image

Make and share this Zesty Citrus Vinaigrette recipe from Food.com.

Provided by AZPARZYCH

Categories     < 30 Mins

Time 25m

Yield 10 serving(s)

Number Of Ingredients 10

1 teaspoon cornstarch
3 tablespoons splenda no calorie artificial sweetener
1/4 cup water
2 teaspoons orange peel, grated
1 tablespoon orange juice, fresh
1 tablespoon lime juice, fresh
1/4 cup white wine vinegar
1/2 cup canola oil
1 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Mix cornstarch, Splenda and water in small saucepan
  • Heat over medium-high heat stirring constantly until thickens.
  • Set aside to cool, approximate 10 minutes.
  • Place orange peel, orange juice, lime juice and vinegar in blender and mix on high briefly.
  • Turn blender to low; drizzle oil into juice mixture.
  • Add starch mixture to juice mixture; briefly blend on low.
  • Season with salt and pepper.
  • Can be stored in refrigerator in covered container for up to 5 days.

Nutrition Facts : Calories 98.9, Fat 10.9, SaturatedFat 0.8, Sodium 232.8, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1

CITRUS VINAIGRETTE



Citrus Vinaigrette image

Provided by Food Network

Categories     condiment

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 4

16 ounces of orange juice, reduced by 1/2 in volume
Juice of one lemon
1/2 cup peanut oil
1/4 cup rice wine vinegar

Steps:

  • Place juice in a blender or food processor. Add vinegar and slowly add peanut oil to emulsify. Salt and pepper to taste

LOBSTER SALAD WITH CITRUS VINAIGRETTE



Lobster Salad with Citrus Vinaigrette image

Fresh, light salad perfect for summer.

Provided by Jaclyn Kalemba

Categories     Salad

Number Of Ingredients 12

1/2 cup extra virgin olive oil, plus extra for the tomatoes
1/4 cup citrus champagne vinegar
2-3 tbsp fresh squeezed orange juice
1 lemon freshly squeezed
1.5 tbsp honey
1/8 tsp of each, salt + pepper, plus additional for the roasted tomatoes ((fresh cracked best!))
1/8 tsp garlic powder, plus additional for the roasted tomatoes
12 oz lobster pieces, fresh or thawed
bagged arugula
1 avocado, diced
1 orange, peeled and cut into segments
1/2 pint cherry tomatoes, roasted and cooled

Steps:

  • First, let's roast the tomatoes. Preheat an oven to 400.
  • Cut the tomatoes in half (length wise) and coat in evoo. Then add some freshly cracked salt, pepper + garlic powder and combine.
  • Place the tomatoes on a baking sheet lined with parchment and roast for 5-7 minutes until tomatoes start to blister. Remove and allow to cool.
  • In a large mason jar or similar shakeable container, squeeze the lemon and orange juice through a strainer to prevent pulp and seed pieces from sneaking in.
  • Add the remaining ingredients and shake well to completely combine.
  • Slice an avocado in half, remove the pit and dice the entire avocado into 3/4" cubes and scoop out.
  • Cut the skin from the orange, and the gently slice into segmented piece (see video and photos for details)
  • If using frozen lobster, rinse in cold water until thawed and pat dry very well using paper towels.
  • Using a small round ring (I used a large biscuit cutter), add arugula, then split the additional ingredients between two plates and layer each ingredient overtop the arugula.
  • Add 1/2 the diced avocado, orange segments and lobster to each plate. Gently divide up the roasted tomatoes between the two plates.
  • Shake the dressing again and spoon it overtop the salad.
  • Add additional cracked pepper overtop, remove the plating ring and serve immediately.
  • Enjoy!

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Citrus Vinaigrette with Thyme The Real Food Dietitians. avocado oil, pepper, honey, garlic cloves, orange zest, Dijon mustard and 4 more. Raspberry Citrus Vinaigrette Dressing More Than a Mom of Three. olive oil, oranges, honey, apple cider vinegar, fresh raspberries and 1 more. Raspberry Citrus Vinaigrette Dressing This Mama Loves. olive oil, …
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CITRUS VINAIGRETTE RECIPE - FOOD NEWS
How to make homemade citrus vinaigrette. All you need for this recipe are a few ingredients and a small jar with a lid. It all comes together in just three simple steps! Step 1: Combine the minced shallots, oil, vinegar, fresh squeezed orange juice, and lemon zest (if using) in a small jar with a screw-top lid. You could also use a salad shaker.
From foodnewsnews.com


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