Citrus Hemp Dressing Recipes
CITRUS HEMP DRESSING
This homemade, oil free, vegan Citrus Hemp Dressing is smooth, luscious, and full of fresh citrus goodness; it is sure to make your taste buds come alive. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Provided by Monkey and Me Kitchen Adventures
Categories Dressing
Time 5m
Number Of Ingredients 13
Steps:
- Place all the Base Ingredients and Spice/Herb Ingredients into a high-speed blender, blend until emulsified and smooth.
- Add the orange zest (or mandarin orange slices) and pulse to combine.
- Taste test and add adjust seasonings/ingredients accordingly. Enjoy.
Nutrition Facts : ServingSize about 2 Tablespoons, Calories 71 calories, Sugar 2.2 g, Sodium 66.7 mg, Fat 4.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 4.4 g, Fiber 0.6 g, Protein 3 g, Cholesterol 0 mg
CITRUS VINAIGRETTE
Tart, tangy and citrusy flavors abound in this quick citrus vinaigrette recipe to whisk together any night of the week you've got the good greens to go with it. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.
Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
CITRUS DRESSING
Provided by Food Network
Yield about 3/4 cup
Number Of Ingredients 5
Steps:
- Process all the ingredients in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.
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- Using a small blender (or double recipe if using a regular blender), combine ingredients, minus the herbs, and blend until smooth. If too thin add more hemp hearts, if too thick add a tad more water to thin.
- Add in the herbs and blend until incorporated. Taste for flavor adding anything extra to suit your taste…more lemon?…more herbs?…more garlic or onion powder? Chill before serving.
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- For the dressing: Add all dressing ingredients into a high-speed blender and blend on high until smooth. Adjust salt to taste. The dressing will appear thin at first, but it thickens up after being chilled in the fridge.
- For roasting the squash: Preheat oven to 375F and line a baking sheet with parchment paper. There is no need to peel the skin off the squash, as it's thin and edible. Slice the stem off the squash and then slice in half, lengthwise. Scoop out the seeds and discard (or clean and roast for the salad). Slice each half into small, 1/2-inch half-moons. Lay flat on baking sheet and drizzle with oil (I love using coconut oil), salt, and pepper. Toss to coat both sides. Roast for around 25-35 minutes, flipping squash half way through baking. Squash should be fork tender and lightly golden when ready.
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