Citrus Vinaigrette Recipe Barefoot Contessa

ORANGE CITRUS VINAIGRETTE

Steps:

• Combine all ingredients in a jar and shake to combine. Store in the refrigerator for up to two weeks. Enjoy!

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

CITRUS VINAIGRETTE

Steps:

• Place juice in a blender or food processor. Add vinegar and slowly add peanut oil to emulsify. Salt and pepper to taste

MIXED CITRUS VINAIGRETTE

Steps:

• Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and Romano cheese and stir. Season with salt and pepper.

CREAMY MUSTARD VINAIGRETTE BY INA GARTEN (BAREFOOT CONTESSA)

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper (and egg yolk if using).
• While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Toss salad with enough dressing to moisten and serve immediately.

CITRUS VINAIGRETTE

Steps:

• Whisk all the ingredients together in a nonreactive medium bowl until combined. Use immediately, or refrigerate, covered, for up to 3 days.

CITRUS VINAIGRETTE

Steps:

• combine all ingredients together and whisk until well incorporated.
• Drizzle 2-3 tsp of dressing over your salads.
• Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!

CITRUS VINAIGRETTE

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.

ORANGE CITRUS VINAIGRETTE

Steps:

• Whisk together the vinegar, orange juice, oil, cilantro, mustard, garlic, and honey in a bowl; store in refrigerator.

BAREFOOT CONTESSA VINAIGRETTE RECIPE - (4.5/5)

Steps:

• Combine all ingredients except olive oil in Vitamix blender, blend on speed 8 for 10 seconds until smooth. Reduce speed to 6, open lid plug, and slowly drizzle in olive oil.

BEETS WITH ORANGE VINAIGRETTE

Steps:

• Trim green tops from beets and place beets in large pot of salted water. Bring to a boil and simmer uncovered about 1 hour, or until just tender. Drain and set aside until cool enough to handle.
• Remove zest from oranges, preferably in long strips. Slice off the rest of the skin and all the pith. Holding the oranges over a large bowl to catch any juice, use a sharp knife to cut the segments out, away from the membrane.
• Peel and dice beets into 1/2-inch pieces. Add to bowl along with vinegar, orange juice, olive oil, sugar, pepper, red onion, orange zest and 1 1/2 teaspoons salt, or to taste. Mix well.
• Check seasonings and serve cold or at room temperature. Salad may be left to marinate in refrigerator a day or more.