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
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
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
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 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 CUMIN VINAIGRETTE
Categories No-Cook Salad Dressing Orange Winter Gourmet
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- Mince garlic and mash to a paste with 1/4 teaspoon salt, then whisk together with orange and lime juices, shallot, honey, cumin, and remaining 1/4 teaspoon salt.
- Add oil in a slow stream, whisking until well blended, and whisk in pepper.
PORK TENDERLOIN WITH GARLIC-ORANGE VINAIGRETTE AND SAUTEED SPINACH
A company-worthy meal doesn't have to take hours. Here, quick-cooking spinach and a no-cook vinaigrette dress up a pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 8
Steps:
- In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
- Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside.
- In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.
Nutrition Facts : Calories 461 g, Fat 22 g, Fiber 3 g, Protein 53 g
OLIVE-ORANGE VINAIGRETTE
Drizzle this sweet-salty vinaigrette on green salads or on roasted carrots.
Provided by José Andrés
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Mix 1 thinly sliced shallot, 1/3 cup chopped pitted oil-cured black olives, 1/4 cup extra-virgin olive oil, 1/4 cup Sherry vinegar, 2 teaspoons finely grated orange zest, 1/4 cup fresh orange juice, and 1 teaspoon coarsely chopped aniseed in a small bowl. Season with kosher salt.
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.
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.
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