Amandas Ginger Orange Dressing Recipes

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CREAMY ORANGE-GINGER DRESSING



Creamy Orange-Ginger Dressing image

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

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

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

ORANGE GINGER DRESSING



Orange Ginger Dressing image

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

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

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.

AMANDA'S GINGER ORANGE DRESSING



Amanda's Ginger Orange Dressing image

This recipe comes from the family of my best friend in college, Amanda. The recipe was originally handed down written to make a gallon of the dressing so we were always too lazy to do anything but halve the recipe ended up making 2 quarts of the stuff at a time. At the end of the term when we were broke and there was nothing in the fridge but an old cabbage and some juicing carrots we would make a slaw with this dressing. Cheap and easy, but yummy! Here are quantities to make a pint of dressing, scale up as desired :) Chile flakes to taste, of course!

Provided by Alyss05

Categories     Salad Dressings

Time 10m

Yield 1 pint, 4 serving(s)

Number Of Ingredients 14

1/3 cup rice vinegar
1 tablespoon garlic, and
1 teaspoon garlic
1 tablespoon ginger, and
1 teaspoon ginger
2 tablespoons orange juice concentrate, and
2 teaspoons orange juice concentrate
3/4 cup sesame oil or 3/4 cup canola oil
3 teaspoons untoasted sesame oil or 3 teaspoons canola oil
1 tablespoon toasted sesame oil
1 teaspoon toasted sesame oil
2 teaspoons honey, and
1 teaspoon honey
1/2 teaspoon chili flakes

Steps:

  • Place all the ingredients in a blender jar or mason jar that screws onto your blender. Process until the garlic and ginger are totally blended up.
  • Keeps in the fridge for months and months and months.

Nutrition Facts : Calories 476.1, Fat 48.9, SaturatedFat 7, Sodium 7, Carbohydrate 11, Fiber 0.5, Sugar 8.6, Protein 0.7

EASY GINGER-ORANGE DRESSING



Easy Ginger-Orange Dressing image

This easy Ginger Orange Dressing recipe uses only five main ingredients. It's a little sweet and a little spicy! Here's a basic recipe for an orange and ginger vinaigrette to perk up a simple green salad, your favourite coleslaw, or an Asian-inspired salad.

Provided by Elaine

Categories     Salads and Dressings

Time 5m

Number Of Ingredients 7

1 teaspoon orange zest
1/4 cup orange juice, (freshly squeezed)
1/2 - 3/4 teaspoon ginger, (freshly grated)
2 teaspoons sweetener, (use honey, or maple syrup, sugar, or Monkfruit sweetener for vegan diet.)
2 tablespoons rice vinegar
1/4 cup light-tasting oil, (like avocado oil or grapeseed oil)
1/8 teaspoon sea salt

Steps:

  • Add all ingredients to a small jar with a tight-fitting lid and shake until well combined.
  • Refrigerate leftover dressing in a sealed container.

Nutrition Facts : ServingSize 2 tablespoons, Calories 133 kcal, Carbohydrate 2 g, Protein 1 g, Fat 14 g, SaturatedFat 1 g, TransFat 1 g, Sodium 73 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g

ASIAN GINGER DRESSING



Asian Ginger Dressing image

This Asian salad dressing is terrific for all salads, especially cabbage salads. Everyone who has had the dressing wants the recipe.

Provided by DIETER_WEBER

Categories     Salad Dressings

Time 10m

Yield 20

Number Of Ingredients 7

¾ cup olive oil
½ cup soy sauce
⅓ cup rice vinegar
¼ cup water
3 tablespoons honey
3 cloves garlic, minced
2 tablespoons minced fresh ginger root

Steps:

  • Combine olive oil, soy sauce, rice vinegar, water, honey, garlic, and ginger in a 1-pint glass jar. Cover the jar with a tight-fitting lid; shake well.
  • Remove the lid, then heat the jar in the microwave until honey is dissolved, about 1 minute. Allow to cool.
  • Shake well before serving. Store covered in the refrigerator.

Nutrition Facts : Calories 85.7 calories, Carbohydrate 3.3 g, Fat 8.1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 361.3 mg, Sugar 2.7 g

ORANGE-MISO DRESSING



Orange-Miso Dressing image

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

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

Steps:

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

MIXED GREENS WITH ORANGE-GINGER VINAIGRETTE



Mixed Greens with Orange-Ginger Vinaigrette image

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

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

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

CRUNCHY GREENS WITH CARROT-GINGER DRESSING



Crunchy Greens With Carrot-Ginger Dressing image

This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.

Provided by Eric Kim

Categories     dinner, easy, lunch, quick, weeknight, salads and dressings, appetizer, side dish

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 10

1 small carrot, peeled and coarsely chopped
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1/4 cup extra-virgin olive oil
2 tablespoons rice vinegar
1 1/2 teaspoons soy sauce
1 tablespoon granulated sugar
1 teaspoon onion powder
Salt
2 to 4 heads Little Gem lettuce, leaves separated, or 1 romaine heart, chopped
1 cup loosely packed fresh mint leaves

Steps:

  • Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
  • Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don't use every drop of dressing if you don't need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.

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