HONEYBELL ORANGE ROSEMARY VINAIGRETTE
Fresh orange and savory rosemary combine in this incredible vinaigrette, perfect for dressing any salad.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl. Whisk together. Drizzle over your favorite green salad.
- Store in an airtight container in the fridge for up to a week.
Nutrition Facts :
HONEYBELL ORANGE AND ROSEMARY VINAIGRETTE
Steps:
- Combine all ingredients in a small bowl. Whisk together. Store in an airtight container in the fridge for up to a week.
SKILLET SEARED SKIRT STEAK, RED ONIONS AND SHISHITO PEPPERS WITH ARUGULA SALAD IN HONEYBELL ORANGE VINAIGRETTE
Provided by Food Network
Categories main-dish
Time 4h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the steaks: Place the skirt steaks in a nonreactive container. Combine 1/4 cup oil, the Worcestershire, garlic, juice, mustard and shallots in a food processor and blend until smooth. Pour the mixture over the steaks, coating with the marinade. Marinate in the refrigerator for at least 4 hours or up to overnight.
- For the peppers and onions: Heat the oil over high heat in a saute pan and sear the peppers and onions for 2 to 3 minutes. Stir in the tarragon and rosemary. Sprinkle in the vinegar and toss to coat. Season with salt and pepper.
- For the salad and vinaigrette: Mix together the vinegar and red onions in a small stainless-steel bowl Pour the orange juice into a saucepan and cook until reduced to a syrup, and then let cool. Whisk the orange juice reduction and olive oil into the vinegar to create an emulsified vinaigrette. Add salt and pepper to taste.
- For cooking the steaks: Heat 1/8 cup olive oil in a cast-iron skillet until it just begins to smoke. Lightly sprinkle the steaks with salt and pepper and sear over high heat on each side until medium rare, 34 minutes per side.
- Combine the arugula, cherry tomatoes and vinaigrette in a bowl. Season with salt and pepper if necessary. Divide the salad among 46 dinner plates. Slice steak against the grain and place on the plates. Garnish with the peppers, onions and Cheddar.
ORANGE-BALSAMIC GLAZED CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
- Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
- In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.
SHRIMP WITH ORANGES AND ROSEMARY VINAIGRETTE
Provided by Craig Claiborne
Categories salads and dressings
Time 15m
Yield Two servings
Number Of Ingredients 12
Steps:
- Put the celery in a saucepan and add cold water to cover and salt to taste. Bring to the boil and simmer about 30 seconds. Drain and set aside to cool.
- Arrange alternating, overlapping layers of oranges and shrimp on a bed of watercress. Sprinkle with the chopped celery.
- In a small bowl, blend the vinegar with the oil, paprika, salt, pepper, garlic and rosemary. Pour the sauce over the salad and serve at room temperature.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 19 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 1653 milligrams, Sugar 9 grams, TransFat 0 grams
ROSEMARY VINAIGRETTE
Make and share this Rosemary Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Process balsamic vinegar and next 7 ingredients in a blender or food processor 15 to 20 seconds, stopping to scrape down sides.
- With blender or processor running, gradually add olive oil in a slow, steady stream; process until smooth.
Nutrition Facts : Calories 311.8, Fat 27.2, SaturatedFat 3.8, Sodium 334.8, Carbohydrate 19.1, Fiber 0.4, Sugar 17.8, Protein 0.4
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