ORANGE VINAIGRETTE
A quick and simple Orange Vinaigrette that delivers an explosion of flavors that are both bright and spicy with a touch of sweetness. Use on salads, vegetables, poultry, or pork. Makes about 1/2 cup.
Provided by Natalie Gregory
Categories Dressing
Number Of Ingredients 9
Steps:
- Place all the ingredients except for the olive oil in a bowl and whisk together to combine.
- Drizzle in the olive oil while whisking until it's emulsified.
- Keep stored in the fridge.
- Serve over your favorite greens, vegetables, chicken, pork, or fish.
ORANGE HONEY VINAIGRETTE
My adaptation of a light salad dressing from the cookbook, "The New American Diet." I particularly enjoy this on a salad with baby spinach, wild rice or both.
Provided by justcallmetoni
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a small bowl. Blend with a wire whisk.
- Can be stored in the refrigerator for up to one week.
BLOOD ORANGE VINAIGRETTE
Steps:
- Gather the ingredients.
- Place all of the ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.
- Drizzle over salad and enjoy.
Nutrition Facts : Calories 331 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, Sodium 2 mg, Sugar 2 g, Fat 36 g, ServingSize (4 servings), UnsaturatedFat 0 g
ORANGE VINAIGRETTE
A low-fat vinaigrette recipe
Provided by Candice
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 96 mg, Sugar 5.5 g
MANDARIN ORANGE VINAIGRETTE SALAD DRESSING
Make a delicious mandarin orange vinaigrette to use as a salad dressing that can be served warm or cold over mixed greens, spinach, or veggies.
Provided by Peggy Trowbridge Filippone
Categories Salad
Time 5m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Place the cider vinegar , mandarin orange juice, red wine vinegar (or balsamic vinegar), brown sugar, shallots, and kosher salt in a blender. Pulse to combine the ingredients.
- While the blender is running, very slowly add olive oil in a steady stream through the top opening of the blender.
- Transfer to a salad cruet or jar with a lid.
- Refrigerate any leftover vinaigrette for up to one week. After that, throw out any unused portion of this salad dressing.
- Enjoy.
Nutrition Facts : Calories 135 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 15 mg, Sugar 3 g, Fat 14 g, ServingSize 3 cups (24 servings), UnsaturatedFat 0 g
SPINACH SALAD WITH ORANGE VINAIGRETTE
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
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 CITRUS VINAIGRETTE
Provided by Mary Younkin
Number Of Ingredients 8
Steps:
- Combine all ingredients in a jar and shake to combine. Store in the refrigerator for up to two weeks. Enjoy!
ORANGE MARMALADE VINAIGRETTE
I rely on my tangy vinaigrette when I want a special dressing for guests. With orange marmalade and Dijon mustard, it makes ordinary salad greens taste like a treat.-Rita Heikenfeld, Batavia, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended. Refrigerate, covered, until serving. Whisk again just before serving.
Nutrition Facts :
ORANGE VINAIGRETTE DRESSING
Another copy cat recipe. This one closely resembles a local cafe's signature salad dressing. Delicious on a salad of field greens or spring mix. Cooking time is refrigeration time.
Provided by nanner18411
Categories Sauces
Time 1h
Yield 4-5 2 tablespoon servings, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except olive oil in a bowl with a whisk.
- Slowly whisk in olive oil until emulsified.
- Place in a cruet or jar with lid and refrigerate.
ORANGE VINAIGRETTE SPINACH SALAD
This special salad is lightly coated in a refreshing citrus dressing. I sometimes serve it with a side of cottage cheese...the taste of orange and all the cheeses will have your friends and family begging for more. -Jamie Pearson, Woodbury, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Finely grate peel of one orange; set aside. Cut the same orange in half; squeeze juice into a 1-cup measuring cup. Add the oil, Worcestershire sauce, sugar, salt, pepper and reserved orange peel. Gradually whisk in vinegar; set aside., Peel and discard white membrane from remaining oranges; cut into sections. , In a large bowl, combine the spinach, cheeses and orange sections. Drizzle with 1/4 cup vinaigrette and toss to coat. Refrigerate remaining vinaigrette for another use.,
Nutrition Facts : Calories 154 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 354mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 9g protein.
ORANGE VINAIGRETTE
Whisk together this fresh and tangy dressing in minutes. Drizzled on your favorite salad to add a quick punch of bright citrus flavor!
Provided by Brie Norris
Categories Small Batch Condiments
Time 5m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a jar, top with a lid, and shake until well combined.
- Taste the vinaigrette and adjust the seasonings, adding more salt, pepper, or maple syrup as desired.
- Shake once again just before serving.
Nutrition Facts : Calories 83 calories, Carbohydrate 5.2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 0.1 grams fiber, Protein 0.1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 Tablespoons, Sodium 118 milligrams sodium, Sugar 4.3 grams sugar
CREAMY ORANGE VINAIGRETTE
Steps:
- Place all the ingredients in a blender jar and process them at medium speed until creamy. Or, combine the orange juice, vinegar, orange peel and salt in a bowl and whisk them together, then beat in the yogurt "cheese" until well-combined. Gradually beat in the oil and, if desired, season with cayenne or pepper. Use as a dressing for shredded cabbage or other salads or as a sauce for tofu, fish or tempeh.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 17 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 246 milligrams, Sugar 7 grams
ORANGE VINAIGRETTE SALAD DRESSING
This orange vinaigrette salad dressing brings a citrus burst to any salad! Orange zest, honey and Dijon mustard bring big flavor.
Provided by Sonja Overhiser
Categories Salad dressing
Time 5m
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt.
- Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Store refrigerated; the dressing will solidify when cooled so bring to room temperature before serving.
Nutrition Facts : ServingSize 1 tablespoon, Calories 91 calories, Sugar 2 g, Sodium 58.9 mg, Fat 9.3 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 2.4 g, Fiber 0.1 g, Protein 0 g, Cholesterol 0 mg
ORANGE VINAIGRETTE
Provided by Bobby Flay
Yield 3/4 cup
Number Of Ingredients 8
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 DRESSING
Can be all raw. Great on spinach salad with oranges or other lettuce and fruit salads.
Provided by LaurasFaves
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 4h10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 4.1 g, Fat 9 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 98.2 mg, Sugar 3.8 g
ORANGE VINAIGRETTE
With a few simple, nutritious ingredients, this orange vinaigrette will be your new go-to salad dressing.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3/4 cup
Number Of Ingredients 5
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.
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- Whisk together until evenly combined, or close the lid and vigorously shake for a few seconds to emulsify. Taste and adjust the seasonings, if desired.
- Store leftover vinaigrette in an airtight container the refrigerator for up to 48 hours. The vinaigrette will separate after a few minutes since there’s nothing to keep it emulsified. Simply shake or re-whisk to bring it back together before using.
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Cuisine FrenchCategory SauceServings 2.5Total Time 10 mins
- In a medium bowl or food processor, whisk together balsamic vinegar, orange juice, sugar, and pepper.
- Add olive oil in a thin stream, whisking until emulsified. By gradually whisking or blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually do not combine smoothly).
- DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.
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- In a blender, add the orange juice, zest, vinegar, honey, garlic, salt and pepper. Blend until thoroughly combined.
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