CREAMY VINAIGRETTE
Steps:
- In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
- Toss the greens with enough dressing to moisten and serve immediately.
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
CREAMY ORANGE VINAIGRETTE
Use this recipe when making our Orange and Jicama Salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- Toast cumin in a dry small skillet over high heat until fragrant, about 1 minute. Finely grind with a mortar and pestle or in a spice grinder.
- Zest orange; set zest aside. Cut pith from orange. Working over a bowl to catch juices, cut orange segments from membrane, letting them fall into bowl. Squeeze any remaining juice from membrane into bowl. Remove segments, and coarsely chop; return to bowl.
- Whisk together mustard, honey, vinegar, 1 teaspoon salt, and cumin. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in orange flesh, juice, zest, and the cream; whisk until thickened. Season with salt and pepper.
BEETS WITH CREAMY BALSAMIC VINAIGRETTE AND MINT
Top these beets with a smooth, Greek-yogurt based dressing for a dish that's both hearty and heart-healthy.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beets in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook the beets in intervals of 2 minutes, until they can be easily pierced with a knife, 8 to 10 minutes. Let sit wrapped in parchment to complete the cooking process and until cool enough to handle, about 15 minutes.
- Meanwhile, whisk together the yogurt, broth, vinegar, oil and 1/8 teaspoon salt in a small bowl. Peel the garlic cloves, mash completely and whisk into the vinaigrette. Season with salt and pepper. (Alternatively, make the vinaigrette with the microwave-roasted garlic up to a few hours in advance to allow the flavors to blend. Cover and refrigerate. Bring to room temperature before serving.)
- Peel the beets using a paring knife and cut into wedges or slices. Arrange on a platter, drizzle with the vinaigrette and sprinkle with the mint and pistachios. Serve immediately, while still warm.
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
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.
CREAMY VINAIGRETTE
Here is an easy vinaigrette that comes together in your blender in about five minutes. Use good olive oil and good vinegar, and follow your own taste when adding the seasoning.
Provided by Mark Bittman
Categories easy, condiments
Time 5m
Yield About 2/3 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.
- Add shallot and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust the seasoning and serve.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 47 grams, Carbohydrate 6 grams, Fat 59 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 11 grams, Sodium 346 milligrams, Sugar 3 grams, TransFat 0 grams
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
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- With an immersion/stick blender, add everything to a pint Mason jar, except the salt and pepper. Blend the mixture using an up/down motion until the vinaigrette emulsifies. Remove the stick blender and add salt/pepper to taste.
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