Orange Scallion Vinaigrette Recipes
ORANGE SCALLION VINAIGRETTE
This is delicious served over baby spinach with avocados and perhaps some mandarin orange segments with a sprinkling of cashews.
Provided by Bev I Am
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place all the ingredients except the oils in a food processor and process until combines.
- With the machine running, drizzle the oils slowly through pusher tube and process until emulsified.
- Taste for seasoning; you may need to add a little more honey or soy sauce.
Nutrition Facts : Calories 1368.2, Fat 145.5, SaturatedFat 18.8, Sodium 118.5, Carbohydrate 22, Fiber 1.2, Sugar 16.7, Protein 1.3
EASY SHALLOT VINAIGRETTE
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.
ORANGE ROUGHY IN SCALLION AND GINGER SAUCE
This recipe is from The South Beach Diet 0n-line. This is a delicious and inventive South Beach Diet Phase I recipe. This recipe takes only 20 minutes from start to finish.
Provided by dojemi
Categories Orange Roughy
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.
- Place the fish fillets in an ovenproof casserole dish.
- Drizzle the marinade over the fish and bake for 12 minutes or until the fish flakes easily.
- Cod, sole, or flounder may be substituted for the orange roughy.
ORANGE VINAIGRETTE
A low-fat vinaigrette recipe
Provided by Candice
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 96 mg, Sugar 5.5 g
ORANGE, LEMON VINAIGRETTE
Make and share this Orange, Lemon Vinaigrette recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Combine the juices and salt and pepper.
- Slowly whisk in oils until incorporated.
- A blender or food processor may also be used. Pour into a glass jar and seal.
- Serve over your favorite salad greens.
- The vinaigrette will keep, tightly covered, for a week in the refrigerator.
- To warm cold vinaigrette, place jar in a bowl of hot tap water for a few minutes.
Nutrition Facts : Calories 1058.7, Fat 110.2, SaturatedFat 11.5, Sodium 2329, Carbohydrate 23.4, Fiber 0.7, Sugar 13.3, Protein 1.3
ARCTIC CHAR WITH PISTACHIO ORANGE VINAIGRETTE
This fast-cooking fish gets a zippy and nutty pistachio-orange vinaigrette.
Provided by Shelley Wiseman
Categories Citrus Fish Fruit Nut Broil Quick & Easy Wheat/Gluten-Free Dinner Lunch Orange Tree Nut Pistachio Seafood Healthy Gourmet Pescatarian Paleo Dairy Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon nut oil.
- Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
- Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.
- Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons nut oil in a slow stream, whisking. Stir in scallion.
- Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.
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