Orangevinaigrette Recipes

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 VINAIGRETTE

Steps:

• Add all of the ingredients to a jar, top with a lid, and shake until well combined.
• Taste the vinaigrette and adjust the seasonings, adding more salt, pepper, or maple syrup as desired.
• Shake once again just before serving.

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.

BEETS WITH ORANGE VINAIGRETTE

Steps:

• Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

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.

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.

HEALTHY ORANGE VINAIGRETTE

Steps:

• In a bowl, whisk together the orange-juice reduction and vinegar. Season with salt and pepper. Whisking, slowly add oil. Store in an airtight container, refrigerated, up to 5 days.

ORANGE VINAIGRETTE DRESSING

Steps:

• Combine all ingredients except olive oil in a bowl with a whisk.
• Slowly whisk in olive oil until emulsified.
• Place in a cruet or jar with lid and refrigerate.

ORANGE HONEY VINAIGRETTE

Steps:

• Combine all ingredients in a small bowl. Blend with a wire whisk.
• Can be stored in the refrigerator for up to one week.

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 LIME VINAIGRETTE RECIPE - (4.5/5)

Steps:

• Combine orange juice, lime juice, shallot, cilantro, and red pepper flakes in medium bowl. Slowly whisk in vegetable and olive oils. Season with salt to taste.