Orange Chili Vinaigrette Recipes

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.

ORANGE CHILI VINAIGRETTE

Steps:

• Whisk together all the ingredients.
• chill and serve.

ORANGE AND AVOCADO SALAD WITH SWEET CHILI VINAIGRETTE

Steps:

• In a small saucepan, combine the orange juice, vinegar and honey; season with salt and pepper. Bring to a simmer and cook until thickened, syrupy and reduced by about two-thirds, 8 to 10 minutes. Add the chili powder and refrigerate until cooled completely, about 1 hour.
• Arrange the orange and avocado on a round platter, shingling the pieces in a circular formation. Season with salt and pepper. Drizzle the orange vinaigrette over the salad and finish with the extra-virgin olive oil.

CHILI VINAIGRETTE DRESSING

Steps:

• Mix all ingredients.

PEPPERY COLESLAW WITH ORANGE CHILI VINAIGRETTE RECIPE

Steps:

• In a medium serving bowl, combine the slaw mix and the peppers. Just before serving, add the Orange Chili Vinaigrette, tossing gently to coat. Serve immediately. Orange Chili Vinaigrette: 1 teaspoon orange zest 1/2 cup fresh orange juice 2 tablespoons fresh lime juice 1 tablespoon Dijon mustard 2 teaspoons sugar 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup light olive oil 2 tablespoons hot chili oil In the container of an electric blender, combine the orange zest, orange juice, lime juice, mustard, sugar, cumin, salt, and pepper and process until smooth. With the blender running, add the oils in a slow, steady stream. Cover and refrigerate until ready to use. Yield: 1 1/2 cups

ORANGE, LEMON VINAIGRETTE

Steps:

• Combine the juices and salt and pepper.
• Slowly whisk in oils until incorporated.
• A blender or food processor may also be used. Pour into a glass jar and seal.
• Serve over your favorite salad greens.
• The vinaigrette will keep, tightly covered, for a week in the refrigerator.
• To warm cold vinaigrette, place jar in a bowl of hot tap water for a few minutes.