Soy Citrus Dressing Recipes

ASIAN CITRUS SOY SALAD DRESSING

Steps:

• To make the dressing, combine all of the ingredients in a jar and shake to combine.
• Add as much as desired over your salad or use as a marinade.

CITRUS DRESSING

Steps:

• Process all the ingredients in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.

SOY-CITRUS DRESSING

Steps:

• Shake together oil, soy sauce, lime juice, rice vinegar, sesame seeds, honey, zest, and grapefruit juice.

HONEY AND CITRUS DRESSING

Steps:

• Combine the sour cream, orange juice concentrate, green onion, sesame oil, honey, salt, and pepper in a blender; blend until smooth, about 2 minutes.

CITRUS DRESSING

Steps:

• In a blender or food processor, combine the lemon juice, orange juice, lime juice, egg, egg white, sugar, honey, and oil and process until well blended. Refrigerate until serving.

ORANGE SOY DRESSING

Steps:

• Grate rind of the oranges and juice. Peel and grate ginger. Crush (garlic press)/finely mince garlic.
• Combine orange rind, orange juice, ginger, garlic, soy sauce, honey (or splenda) and salt and pepper in a screw top jar.
• Secure lid and shake until well combines.
• Recommended for noodle salad, rice salad or asian style coleslaw.
• Store dressing in jar for upe to 7 days in the fridge.

SOY-SAUCE-AND-CITRUS-MARINATED CHICKEN

Steps:

• Chicken:
• Combine garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
• Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
• Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30-40 minutes.
• Dipping sauce and assembly:
• Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8-10 minutes; strain lemongrass infusion into a large measuring glass.
• Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8-10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
• Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.
• Using a sharp knife, remove peel and white pith from pomelo; discard. Working over a medium bowl, cut along sides of membranes to release segments. Squeeze juice from membranes into bowl; discard. Tear segments into large pieces. Mix into dipping sauce.
• Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.

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!