Butter Lettuce With Orange Muscat Champagne Vinaigrette Recipes

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ORANGE VINAIGRETTE



Orange Vinaigrette image

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

¼ cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon-style prepared mustard
2 teaspoons honey
⅛ teaspoon cracked black pepper

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

BUTTER LETTUCE WITH ORANGE MUSCAT CHAMPAGNE VINAIGRETTE



Butter Lettuce With Orange Muscat Champagne Vinaigrette image

This simple recipe (with a few of my own embellishments) is printed on the side label of a bottle of Orange Muscat Champagne Vinegar from Trader Joes. I think a scattering of toasted pepitas would be extra nice. Posting the recipe for all those JoeHeads out there...you know who you are!

Provided by COOKGIRl

Categories     Vegan

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 head butter lettuce
1 avocado, peeled, pitted and thinly sliced
1 cup jicama, cut into matchsticks
1 orange, peeled and segmented (I used Valencia)
1/4 cup red onion, diced small
2 tablespoons orange muscat champagne vinaigrette
1 tablespoon extra virgin olive oil (add more if you want-I like my vinaigrette on the lighter side usually)
salt and pepper, to taste
1 teaspoon stone ground mustard (my addition for a bit more zing)
fresh apple mint leaf (or pineapple)
2 tablespoons toasted pepitas (optional)

Steps:

  • Please note that all ingredient amounts are estimated.
  • Prepare the vinaigrette and set aside. Best prepared 1 hour in advance.
  • Gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl.
  • Divide and arrange on 4 salad plates.
  • Garnish each serving with apple mint leaves and pepitas.
  • Pass the dressing.

BUTTER LETTUCE, MACHE AND POMEGRANATE SEEDS DRESSED WITH CHAMPAGNE VINAIGRETTE



Butter Lettuce, Mache and Pomegranate Seeds Dressed with Champagne Vinaigrette image

Provided by Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 7

1 small shallot, finely chopped
3 tablespoons Champagne vinegar
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1 (4-ounce) package mache
2 small heads butter lettuce
1/4 cup pomegranate seeds

Steps:

  • Add shallot and vinegar to a small bowl. Slowly whisk in olive oil to emulsify. Season to taste with salt and pepper.
  • Add mache and butter lettuce to each plate. Dress with the vinaigrette right before serving. Garnish each serving with pomegranate seeds.
  • You can substitute dried cranberries if you cannot find pomegranate. Dress the salad right before serving. If you serve it too early, it will get soggy for your guests.

ORANGE HAZELNUT VINAIGRETTE



Orange Hazelnut Vinaigrette image

Make and share this Orange Hazelnut Vinaigrette recipe from Food.com.

Provided by dicentra

Categories     Salad Dressings

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 5

1/2 cup apple cider vinegar
1/4 cup orange juice
1/4 cup hazelnut oil
1 1/2 teaspoons grated orange zest
1/2 cup olive oil

Steps:

  • Whisk together vinegar, orange juice, hazelnut oil, and orange zest in bowl.
  • Slowly pour in olive oil while whisking. Season with salt and pepper.

Nutrition Facts : Calories 994.9, Fat 108.4, SaturatedFat 12.6, Sodium 5.9, Carbohydrate 5.5, Fiber 0.3, Sugar 3.8, Protein 0.3

ARTICHOKES CHILLED WITH CHAMPAGNE VINAIGRETTE



Artichokes Chilled With Champagne Vinaigrette image

Make and share this Artichokes Chilled With Champagne Vinaigrette recipe from Food.com.

Provided by Rita1652

Categories     Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

2 large artichokes
1 lemon, cut in half
4 garlic cloves, bruised
2 teaspoons champagne vinegar
2 teaspoons fresh lemon juice
1 teaspoon finely chopped shallot
1/4 teaspoon italian dry herb seasoning mix
1 tablespoon extra virgin olive oil
salt
fresh ground black pepper

Steps:

  • Slice about 1 inch off the top of each artichoke and trim the stems. Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors. Put about 2 inches of water in a large pot with garlic and lemon, insert a rack or steamer basket into the pot and bring the water to a boil. Meanwhile, prepare an ice bath.
  • Place the artichokes on the rack (stem end down) and steam uncovered, until the bottom is tender and the outer leaves can be pulled off easily, about 30 to 40 minutes.
  • Remove the artichokes with a large spoon and plunge them into the ice bath. Drain and refrigerate until serving time. (Turn the artichokes upside down and leave them upside down in the refrigerator so that all of the water drains from the leaves.).
  • (The artichokes can be cooked in advance and stored in the refrigerator for up to 2 days.).
  • In a small bowl, whisk the Champagne vinegar and lemon juice together. Add the herbs & shallots and slowly whisk in the olive oil. Season with salt and pepper to taste.
  • (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.).
  • Serve the artichokes with a martini glass with a bowl of vinaigrette to dip the leaves inches.

Nutrition Facts : Calories 155.4, Fat 7.1, SaturatedFat 1, Sodium 154.3, Carbohydrate 22.3, Fiber 9.7, Sugar 2.5, Protein 6.1

5 INGREDIENT BUTTER LETTUCE SALAD WITH A PESTO VINAIGRETTE



5 Ingredient Butter Lettuce Salad With a Pesto Vinaigrette image

Sometimes we all need short cuts. This is such a simple 2 minute salad, but a nice change from the "romaine or iceberg lettuce salad with Italian or Bleu Cheese dressings." It compliments anything and it equally as good for company as everyday.

Provided by SarasotaCook

Categories     < 15 Mins

Time 10m

Yield 4-6 Salads, 4-6 serving(s)

Number Of Ingredients 6

2 heads butter lettuce (can also go by Bibb or Boston, I like to get the organic or fresh packed vs the pre-bagged lettuce i)
pecorino romano cheese, grated (as a garnish)
4 tablespoons olive oil
4 tablespoons store bought pesto sauce
2 tablespoons fresh lemon juice
fresh ground pepper

Steps:

  • Dressing -- Mix the olive oil, pesto and fresh lemon juice with the pepper and whisk well to combine.
  • Serve -- I like to add the lettuce to a bowl of ice water just for a couple of minutes to get it "icy cold." Then dry well and plate. You don't have to do the ice bath, but I just love this salad when it is well chilled. Drizzle the vinaigrette over the top and garnish with the grated cheese.
  • ENJOY!

Nutrition Facts : Calories 131.8, Fat 13.7, SaturatedFat 1.9, Sodium 4.4, Carbohydrate 2.5, Fiber 0.9, Sugar 0.9, Protein 1.1

LAVENDER VINAIGRETTE



Lavender Vinaigrette image

I found a bottle of Lavender vinegar in my pantry that someone must have given me at some point. I did a search to see what I could make with it, and found this recipe. I'm posting it here for safe keeping and ZWT II. I think plain honey could be used instead of the lavender honey.

Provided by dicentra

Categories     Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

2 teaspoons lavender honey
1 tablespoon Dijon mustard
1 tablespoon lavender vinegar
3 tablespoons olive oil

Steps:

  • Whisk all ingredients together.
  • Serve on baby spinach and/or mixed greens.

Nutrition Facts : Calories 103.2, Fat 10.2, SaturatedFat 1.4, Sodium 42.4, Carbohydrate 3.1, Fiber 0.1, Sugar 3, Protein 0.2

NORDSTROM CAFE CHAMPAGNE VINAIGRETTE



Nordstrom Cafe Champagne Vinaigrette image

This tastes almost identical to the dressing I had on the best salad of my life! That salad has arugula (any baby greens will do), crunchy dried apple slices, fresh green apple slices, pickled red onion, goat cheese crumbles, almond slivers, sunflower kernels, and cooked chicken chunks. So yummy!

Provided by mgd7161

Categories     < 15 Mins

Time 10m

Yield 2 cups, 32 serving(s)

Number Of Ingredients 8

1 tablespoon chopped shallot
1 tablespoon Dijon mustard
2 tablespoons sugar
1 teaspoon minced garlic
1/2 cup champagne vinegar
1 1/2 cups salad oil
3/4 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • In a medium bowl, use a whisk to combine all ingredients.

Nutrition Facts : Calories 93.3, Fat 10.1, SaturatedFat 1.4, Sodium 60, Carbohydrate 0.9, Sugar 0.8

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