HONEYBELL ORANGE AND ROSEMARY VINAIGRETTE
Steps:
- Combine all ingredients in a small bowl. Whisk together. Store in an airtight container in the fridge for up to a week.
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
BALSAMIC-ROSEMARY VINAIGRETTE
Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 8
Steps:
- In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.
Nutrition Facts : Calories 86 g, Fat 9 g
ROSEMARY VINAIGRETTE
Make and share this Rosemary Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Process balsamic vinegar and next 7 ingredients in a blender or food processor 15 to 20 seconds, stopping to scrape down sides.
- With blender or processor running, gradually add olive oil in a slow, steady stream; process until smooth.
Nutrition Facts : Calories 311.8, Fat 27.2, SaturatedFat 3.8, Sodium 334.8, Carbohydrate 19.1, Fiber 0.4, Sugar 17.8, Protein 0.4
SHRIMP WITH ORANGES AND ROSEMARY VINAIGRETTE
Provided by Craig Claiborne
Categories salads and dressings
Time 15m
Yield Two servings
Number Of Ingredients 12
Steps:
- Put the celery in a saucepan and add cold water to cover and salt to taste. Bring to the boil and simmer about 30 seconds. Drain and set aside to cool.
- Arrange alternating, overlapping layers of oranges and shrimp on a bed of watercress. Sprinkle with the chopped celery.
- In a small bowl, blend the vinegar with the oil, paprika, salt, pepper, garlic and rosemary. Pour the sauce over the salad and serve at room temperature.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 19 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 1653 milligrams, Sugar 9 grams, TransFat 0 grams
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- Whisk together until evenly combined, or close the lid and vigorously shake for a few seconds to emulsify. Taste and adjust the seasonings, if desired.
- Store leftover vinaigrette in an airtight container the refrigerator for up to 48 hours. The vinaigrette will separate after a few minutes since there’s nothing to keep it emulsified. Simply shake or re-whisk to bring it back together before using.
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