Orange Ginger Balsamic Vinaigrette Recipes

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.

ORANGE GINGER BALSAMIC VINAIGRETTE

Steps:

• Put it all in a bullet or food processor and puree for 30 seconds to one minute.
• Let sit for about 10 minutes for ingredients to get to know each other and it's ready to go.

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.

SESAME GINGER VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Drizzle over salad; toss to coat.

SWEET GINGER VINAIGRETTE

Steps:

• Heat oil in an 8-inch skillet over moderate heat until it shimmers and a single julienne of ginger dropped into it bubbles to surface immediately. Stir in remaining ginger julienne. Fry just until golden, 10 to 20 seconds, then carefully pour mixture into a sieve set over a heatproof bowl. Spread fried ginger on paper towels to drain (for salad topping) and cool oil.
• Press or squeeze enough grated ginger to extract 2 tablespoons juice using a fine sieve or cheesecloth.
• Whisk together ginger juice, vinegar, sugar, and peppercorn salt to taste until sugar is dissolved, then whisk in cooled ginger oil.
• Use fried ginger as a salad topping.

ORANGE GINGER CHICKEN STIR-FRY WITH BALSAMIC VINEGAR

Steps:

• Season chicken with salt and pepper. Stir cornstarch with half the soy sauce, 1 teaspoons balsamic vinegar and hot pepper flakes until smooth. Coat chicken in soy mixture and let sit for 5 minutes. Meanwhile, cook rice according to package instructions.
• Stir orange-ginger sauce with the remaining soy sauce and balsamic vinegar and 1/3 cup water. Heat half the oil in a large, nonstick skillet over medium-high heat. Add chicken and cook, stirring until evenly browned. Remove from pan and reserve.
• Add remaining oil and frozen vegetables to skillet; stir-fry on high for 5 minutes. Add reserved chicken and sauce mixture. Cook, stirring, until vegetables are well coated and chicken is fully cooked. Remove from heat and top with green onions. Serve over rice.

ORANGE MARMALADE VINAIGRETTE

Steps:

• In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended. Refrigerate, covered, until serving. Whisk again just before serving.