Orange Cognac Salad Dressing Recipes

ORANGE MARMALADE SALAD DRESSING

Steps:

• Add the olive oil, vinegar, marmalade, shallot, mustard and salt to a small bowl and whisk to combine. Serve on your favorite salad, such as butter lettuce, orange segments and toasted pecans.

ORANGE VINAIGRETTE DRESSING

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.

ORANGE VINAIGRETTE

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.

MIXED GREEN SALAD WITH ORANGE DRESSING RECIPE BY TASTY

Steps:

• Segment the oranges: Cut off the tops and bottoms of the oranges so they sit flat on a cutting board. Use a knife to remove the rind of the orange, cutting carefully to remove as little flesh as possible. Use a paring knife to cut between the membranes to remove the orange segments. Transfer to a small bowl. Squeeze the juice from the scraps into a separate bowl.
• Make the dressing: Strain the orange juice into a microwave-safe liquid measuring cup to remove any pulp and seeds. You should have about ¼ cup. Add the lemon juice and sugar. Microwave for 60 seconds, until the sugar dissolves.
• Let cool, then whisk in the olive oil. Season with salt and pepper.
• Assemble the salad: Add the mixed greens to a large bowl. Add the avocado, segmented oranges, red onion, and honey-roasted nuts.
• Just before serving, pour some of the dressing over the salad and toss to coat. Add more dressing to taste.
• Enjoy!

ORANGE VINAIGRETTE SALAD DRESSING

Steps:

• In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt.
• Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Store refrigerated; the dressing will solidify when cooled so bring to room temperature before serving.

ORANGE VINAIGRETTE

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 CUMIN VINAIGRETTE

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.

CREAMY ORANGE VINAIGRETTE

Steps:

• Place all the ingredients in a blender jar and process them at medium speed until creamy. Or, combine the orange juice, vinegar, orange peel and salt in a bowl and whisk them together, then beat in the yogurt "cheese" until well-combined. Gradually beat in the oil and, if desired, season with cayenne or pepper. Use as a dressing for shredded cabbage or other salads or as a sauce for tofu, fish or tempeh.

ORANGE SALAD WITH HONEY DRESSING

Steps:

• In a blender or food processor, combine the first nine ingredients; blend until slightly thickened. Pour into a jar or airtight container; chill. Line a serving platter or individual salad plates with lettuce. Arrange orange slices on top. Shake dressing; drizzle over oranges.

CREAMY "ORANGE" FRENCH DRESSING

Steps:

• Place all ingredients in food processor or blender (except olive oil) and blend.
• When all ingredients are blended slowly pour in olive oil.
• Let sit for at least 12 hours for all the flavor to marinate together! Enjoy!
• I make my own mayo and use organic ketchup and vinegar!

CREAMY ORANGE SALAD DRESSING

Steps:

• In a medium-sized pot, combine sugar, flour and salt; slowly whisk in evaporated milk (the little can), orange juice and egg.
• Cook over medium heat, whisking constantly, just until dressing just comes to a boil and begins to thicken.
• Remove from heat and pour into a covered jar.
• Refrigerate until cool.
• Ideal served on a salad made with cooked chicken and tinned mandarin orange slices.

ORANGE VINAIGRETTE

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.