Orange Ginger Dressing Recipes

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ORANGE GINGER DRESSING

Great tossed with grilled beef, chicken or pork and salad greens. These recipe was found for a recipe request.

Provided by Dancer

Categories     Salad Dressings

Time 10m

Yield 1 1/2 cs.

Number Of Ingredients 8



Orange Ginger Dressing image

Steps:

  • Place all ingredients, except the vegetable or peanut oil, in a blender.
  • Blend for a few seconds.
  • While the motor is running, slowly add the oil in a small stream until mixture is emulsified.

1/4 cup rice wine vinegar, unseasoned
2 cloves garlic
1 tablespoon diced fresh ginger
1 tablespoon sesame oil
2 teaspoons soy sauce, to taste
2 teaspoons orange juice concentrate
1/2 teaspoon red pepper flakes, to taste
3/4 cup vegetable oil or 3/4 cup peanut oil

CREAMY ORANGE-GINGER DRESSING

Great drizzled on a spinach or mesclun lettuce salad with the addition of mandarin orange sections and chow mein noodles.

Provided by LINDA W.

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Yogurt Dressing Recipes

Time 10m

Yield 4

Number Of Ingredients 8



Creamy Orange-Ginger Dressing image

Steps:

  • In a blender or food processor, blend yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon until smooth and creamy. Refrigerate until ready to use.

Nutrition Facts : Calories 28.3 calories, Carbohydrate 4.4 g, Cholesterol 1.8 mg, Fat 0.5 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 167 mg, Sugar 3.9 g

½ cup plain yogurt
2 tablespoons orange juice
¾ teaspoon grated fresh ginger root
¼ teaspoon salt
1 teaspoon white sugar
¼ teaspoon dried orange peel
1 pinch cayenne pepper
1 pinch ground cinnamon

ORANGE GINGER DRESSING

This is great-I really like miso and this dressing is really good with spinach (I just ate it on its own but it would make a great salad accompaniment to an Asian-influenced meal).

Provided by spatchcock

Categories     Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 8



Orange Ginger Dressing image

Steps:

  • Put ginger and shallot in a food processor fitted with a metal blade; you could also just mince these with a handheld mincer.
  • Add remaining ingredients and blend.

1 shallot, peeled (about 1 tablespoon chopped)
1 cup canned mandarin orange segments, including juice
1/4 cup low sodium soy sauce
2 tablespoons water
1 tablespoon white miso
1 teaspoon grated orange zest
1/4 teaspoon garlic powder
2 inches fresh ginger, peeled

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17



Crunchy Cabbage Salad with Chicken and Orange Ginger Dressing image

Steps:

  • For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
  • Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

Breast meat of 1 store-bought rotisserie chicken
6 scallions, thinly sliced
1 red bell pepper, cored and thinly sliced lengthwise
1/2 small head napa cabbage, thinly sliced crosswise
1/2 small head iceberg lettuce, shredded
2 cups (about 4 ounces/115 grams) bean sprouts
One 8-ounce/227-gram can sliced water chestnuts, coarsely chopped
1/2 cup coarsely chopped fresh cilantro leaves
1/2 cup roasted unsalted peanuts or soybeans
1 cup crispy chow mein noodles
2 large navel oranges
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
1 small clove garlic, grated
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper

MIXED GREENS WITH ORANGE-GINGER VINAIGRETTE

Zingy vinaigrette combines orange juice, ginger and a flick of cayenne. Just whisk, toss with greens and top the salad your way. -Joy Zacharia, Clearwater, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 11



Mixed Greens with Orange-Ginger Vinaigrette image

Steps:

  • In a small bowl, whisk the first 7 ingredients until blended. In a large bowl, toss greens with 1/4 cup vinaigrette; transfer to a serving dish. Top with oranges and onion. Serve immediately with remaining vinaigrette.

Nutrition Facts : Calories 119 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

1/4 cup orange juice
1/4 cup canola oil
2 tablespoons white vinegar
2 tablespoons honey
2 teaspoons grated fresh gingerroot
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
SALAD:
12 cups torn mixed salad greens
2 medium navel oranges, peeled and sliced crosswise
1 cup thinly sliced red onion

ORANGE-MISO DRESSING

Japanese flavors, such as miso and ginger, are a harmonious match for a grilled-salmon salad.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6



Orange-Miso Dressing image

Steps:

  • Shake together water, miso paste, oil, ginger, zest, and orange juice.

2 tablespoons water
1 tablespoon plus 1 1/2 teaspoons white miso paste
1 tablespoon safflower oil
1 1/2 teaspoons finely grated peeled fresh ginger
1/2 teaspoon finely grated orange zest
3 tablespoons fresh orange juice

CHICORY & ORANGE SALAD WITH GINGER DRESSING

A fresh and light salad that makes a great accompaniment to an Indian-style buffet, perfect for New Year or a celebration

Provided by Sara Buenfeld

Categories     Buffet, Side dish, Supper

Time 30m

Number Of Ingredients 11



Chicory & orange salad with ginger dressing image

Steps:

  • Up to 2 days ahead, shake all the dressing ingredients together in a jar. Season and chill.
  • Up to a day ahead, peel and deseed the orange. Cut the segments from the membrane and chill.
  • Up to an hour ahead, slice the chicory in half diagonally so you get loose leaves and a solid stalk end. The leaves will be easy to separate, thinly slice the stalks, add the orange, lamb's lettuce and watercress. Chill until needed.
  • To serve, when you're ready, toss in the dressing.

Nutrition Facts : Calories 143 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.07 milligram of sodium

2 tsp finely grated fresh root ginger
1 garlic clove , crushed
1 tsp Dijon mustard
½ tsp finely grated orange zest plus 2 tbsp orange juice
3 tbsp lemon juice
2 tsp clear honey
100ml groundnut oil
3 oranges
2large heads of chicory
50g bag lamb's lettuce
85g bag watercress , large stalks removed

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