Healthy Orange Vinaigrette Food

SPINACH SALAD WITH ORANGE VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F.
• Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
• In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
• To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

ORANGE VINAIGRETTE DRESSING

Steps:

• Combine the parsley, orange juice, honey, olive oil, white wine vinegar, grated orange peel, salt, and cayenne pepper in a blender, and pulse until blended. Refrigerate 4 hours for best flavor. Shake gently just before serving.

ORANGE VINAIGRETTE

Steps:

• In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let the syrup cool slightly.
• In a blender, combine the orange syrup, onion, lime juice, mustard, chile powder and vinegar. Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.

ORANGE VINAIGRETTE

Steps:

• Combine the juices and salt and pepper. Slowly whisk in the oils until incorporated. The vinaigrette will keep, tightly covered, in the refrigerator for 2 days.

ORANGE VINAIGRETTE

Steps:

• In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

BEETS WITH ORANGE VINAIGRETTE

Steps:

• Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

ORANGE SESAME VINAIGRETTE

Steps:

• Whisk together all the ingredients.
• chill and serve.

MIXED GREENS SALAD WITH ORANGE VINAIGRETTE

Steps:

• Make the dressing by blending the orange juice, vinegar, oil, honey, garlic, salt and pepper in a blender until very smooth. Place the greens, blueberries and citrus segments in a large salad bowl. Add dressing to taste and toss until evenly coated. (You will have extra dressing.) Garnish with the nuts and serve immediately.

HEALTHY ORANGE VINAIGRETTE

Steps:

• In a bowl, whisk together the orange-juice reduction and vinegar. Season with salt and pepper. Whisking, slowly add oil. Store in an airtight container, refrigerated, up to 5 days.

ORANGE, LEMON VINAIGRETTE

Steps:

• Combine the juices and salt and pepper.
• Slowly whisk in oils until incorporated.
• A blender or food processor may also be used. Pour into a glass jar and seal.
• Serve over your favorite salad greens.
• The vinaigrette will keep, tightly covered, for a week in the refrigerator.
• To warm cold vinaigrette, place jar in a bowl of hot tap water for a few minutes.

ORANGE PINEAPPLE VINAIGRETTE

Steps:

• Whisk all together.
• Allow 15 minutes for flavors to meld.
• Whisk before serving.