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  • Recipes
  • Dish type
  • Salad
  • Salad dressing
  • Vinaigrette

A low-fat citrus vinaigrette recipe, perfect for all kinds of salads. Great to make when citrus is in season!

195 people made this

IngredientsServes: 4

  • 4 tablespoons orange juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 dessertspoon honey
  • 1/8 teaspoon cracked black pepper

MethodPrep:5min ›Ready in:5min

  1. In a small jar with a tight-fitting lid, 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.

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Orange vinaigrette

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Reviews & ratingsAverage global rating:(150)

Reviews in English (122)

by DPINKUS

Used different ingredients.I followed the advice of others and added one tablespoon of olive oil for added body and flavour. I also use this as an all-day marinade for chicken.-24 Jul 2008

by LLLMOM

If you add double the OJ, it makes a fantastic marinade sauce for fresh salmon!-24 Jul 2008

I used this with a rice and salmon salad. It worked perfectly. It combined nicely with the rice, would add some oil if i were using it with a lettuce-based salad.-24 Jun 2010


Orange Balsamic Vinaigrette Recipe

Orange Balsamic Vinaigrette is a refreshing easy-to-make dressing that you will love! Enjoy this refreshing and zesty Orange Balsamic Vinaigrette dressing on your favorite green salad! A perfect salad dressing for spring and summer. You will definitely enjoy Orange Balsamic Vinaigrette on all your favorite salads.

This recipe is a vegan, gluten-free dressing that tastes fantastic when you use fresh squeezed juice. In a pinch you can always use frozen concentrate or bottled juice and you will still be happy with the flavor. This salad vinaigrette has just the right blend of sweetness from the orange juice and honey, but also a slight tang from the balsamic vinegar.

  • 1/3 cup aged balsamic vinegar (good quality)
  • 1/3 orange juice, freshly squeezed*
  • 2 to 3 tablespoons granulated sugar
  • Black pepper, freshly ground
  • 2 cups olive oil, extra-virgin

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).

Makes approximately 2 1/2 cups.

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.

* I prefer using fresh-squeezed orange juice, but the bottled orange juice will also work.


Citrus Vinaigrette Recipe: This Easy Orange & Lemon Salad Dressing Recipe Brightens Up Those Greens by 30Seconds Food

A simple way to get change up the taste of salad greens is to try a different salad dressing. This easy citrus vinaigrette recipe has fresh lemon and orange juice. It would make a great marinade for chicken or seafood, too.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Ingredients

  • 3/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon honey
  • 1/4 teaspoon garlic powder

Here's how to make it:

  1. Combine all the ingredients in a salad dressing cruet, bowl or mason jar. Add freshly ground black pepper and salt, to taste.
  2. Shake to combine or whisk until well combined.

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Blood Orange Vinaigrette

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This vivid, citrusy dressing gets sweetness from blood oranges, tartness from lemon juice, and some zing from shallots and whole-grain mustard. Try it on a simple salad of mâche and toasted, slivered almonds, or drizzle it over roasted beets and segmented blood oranges for a light winter salad.

This recipe was featured as part of our Cooking with Winter Ingredients story.


Sweet Orange Vinaigrette

“Why,” I pondered a little while back, “don’t I have an orange salad dressing recipe?” We’ve got a gazillion lemon dressings (like this honey-lemon or this lemon-herb or Sensation (which is basically lemon-garlic-parmesan) or lemon poppyseed (which…yikes. Looks like someone’s due for a makeover.) We have lime dressings. Apple dressings. Strawberry dressings. We do have a citrus dressing, which is delicious but it doesn’t scream, “HEY, I TASTE LIKE ORANGES.” We have Asian-infused orange dressings, but I wanted a sweet orange vinaigrette that had enough dimension so it didn’t feel like someone had poured orange juice all over a salad, but was still definitively orange. Drizzled over spinach and tangy cheese and juicy berries and salty nuts (don’t worry, I have the second part of this recipe coming later this week.) I started playing around with some recipes and came up with this delicious winner of a dressing that my ranch-loving kids declared delicious (and, in the spirit of disclosure, my youngest declared disgusting, but he doesn’t count yet.)

How to Make This Sweet Orange Vinaigrette

You’ll need two medium juicy navel oranges (if the skin feels very thick and spongey, they’re typically not as juicy), organic apple cider vinegary (the murky stuff), honey, garlic, salt, freshly ground black pepper, a little dollop of Dijon mustard, and a neutral-flavored vegetable oil (I prefer peanut).

Zest the oranges and set the zest aside.

and juice them into the jar of a blender–you should have about 1/3 cup of juice (you can supplement it with another orange, some store-bought juice, or a little water if necessary.)

Add the garlic, vinegar, honey, mustard, salt, and pepper to the jar of the blender. While blender is running on low speed, add the oil in a slow, steady stream. Transfer to a storage container and stir in the reserved zest. Allow to stand for at least 1 hour before serving.


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Light Orange Ginger Vinaigrette

Homemade salad dressings are my favorite. They are so much better than the store-bought versions and far healthier. You get to control what goes into them and you skip out on all the preservatives. From Chipotle Lime Southwest Dressing to Citrus Poppy Seed Dressing, the possibilities are endless. This Light Orange Ginger Vinaigrette is particularly refreshing and perfect for an Asian inspired wrap or salad.

A mixture of five simple ingredients including orange juice, olive oil, honey, rice wine vinegar and fresh ground ginger come together to make this Light Orange Ginger Vinaigrette in a matter of minutes. Give it a quick blend with an immersion blender and you have a smooth and refreshing salad dressing that adds a burst of flavor to any salad or wrap.

I love tossing together a simple salad with some fresh romaine lettuce, crunchy wontons, carrots, chicken and mandarin oranges with this Light Orange Ginger Vinaigrette. Oranges are a great way to add fruit to your salad in the middle of winter when most fruits aren&rsquot in their prime. Salads can be fresh and flavorful all year round!


Oil and vinegar dressings can be a little sour in taste to some tastebuds. To offset the bite of vinegar, most vinaigrette dressings incorporate a touch of sweetener. My orange vinaigrette recipe relies on fresh squeezed orange to balance flavor.

In general, store bought vinaigrettes contain a lot of added sugars. And many homemade recipes call for adding maple syrup, sugar, or honey to the vinaigrette to help temper the acid from the vinegar. None of which are keto friendly. Instead add yacon syrup, stevia glycerite, erythritol based sweeteners or keto-friendly maple syrup to tame the bite and bring balance.

This dressing is fantastic on a mixed citrus and fennel salad with walnuts. Try adding some pomegranate seeds for a pop of color. It also great on Asian Chicken Salad or a simple salad of frisse, hazelnuts and Parma ham.


In Asian-style dressing, tangy comes from sweetened or seasoned rice vinegar (see photos below of Mitsukan rice vinegars) &ndash which is vinegar made from rice and seasoned with just a bit of sugar. You can also used unsweetened or unseasoned rice vinegar too. I always have both on in my pantry.

As for the slightly sweet, I love using a bit of honey to balance out the vinegar. The oil I use for Asian dressings is neutral flavored light vegetable oil &ndash olive oil is too strong in flavor. I&rsquove also used grapeseed oil and rice oil.

Freshly grated ginger provides the heat, no need to even peel the ginger, unless the brown outer skin is dry and thick. Use a rasp or microplane grater and go at it until you have about 1 teaspoon.


Roasted Beet-and-Citrus Salad with Honey-Orange Vinaigrette Recipe

This Roasted Beet-and-Citrus Salad is colorful, seasonal and has a beautiful presentation. Not only does it look pretty, this dish tastes light and fresh. The beets and citrus elements also offer different textures for a more interesting experience than your everyday green salad. One of our test kitchen professionals said &ldquothe citrus segment and the orange-zest-spiked vinaigrette pair well with the earthy sweet of the beets.&rdquo (Jarred citrus ingredients are available in the refrigerated section of the fruit and vegetable department at the grocery store.) The mixture of red and yellow beets will add a pop of color to your dinner table. Even if you&rsquore not the head chef of your house, our test kitchen said this recipe is straightforward and easy-to-follow despite its fancy-sounding name. The Roasted Beet-and-Citrus salad only takes 20 minutes on-hand time, so you can easily prepare other items for your meal. If you&rsquore in charge of bringing a side dish to a holiday dinner party, this Instagram-worthy salad will look like it took more effort than it did, but you can keep that to yourself.


Watch the video: Λαδολέμονο. Άκης Πετρετζίκης


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