Orange Mustard Vinaigrette Recipes
MUSTARD VINAIGRETTE
This spicy honey-mustard dressing is an easy and versatile dressing for almost any salad!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 1.9 g, Fat 18.2 g, SaturatedFat 2.8 g, Sodium 421 mg, Sugar 1.4 g
ORANGE CITRUS VINAIGRETTE
This is a delightful salad dressing. It tastes great through any season.
Provided by Stephanie C.
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk together the vinegar, orange juice, oil, cilantro, mustard, garlic, and honey in a bowl; store in refrigerator.
Nutrition Facts : Calories 32.4 calories, Carbohydrate 2 g, Fat 2.7 g, Protein 0.1 g, SaturatedFat 0.4 g, Sodium 38 mg, Sugar 1.3 g
ORANGE VINAIGRETTE
Provided by Bobby Flay
Yield 3/4 cup
Number Of Ingredients 8
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
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
MUSTARD VINAIGRETTE
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It's also great with cooked vegetables like beets or broccoli and with grain salads.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 40m
Yield About 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
- Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 71 milligrams, Sugar 0 grams, TransFat 0 grams
ORANGE MARMALADE VINAIGRETTE
I rely on my tangy vinaigrette when I want a special dressing for guests. With orange marmalade and Dijon mustard, it makes ordinary salad greens taste like a treat.-Rita Heikenfeld, Batavia, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 cups.
Number Of Ingredients 8
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.
Nutrition Facts :
ORANGE-MUSCATEL VINAIGRETTE
Use this vinaigrette to dress our Avocado and Orange Salad.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Whisk together vinegar, orange juice, mustard, garlic, salt, and pepper in a small bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. If not using immediately, refrigerate, covered, up to 1 day.
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