Orange Raspberry Salad Dressing Recipes

ORANGE VINAIGRETTE DRESSING

Steps:

• Combine the parsley, orange juice, honey, olive oil, white wine vinegar, grated orange peel, salt, and cayenne pepper in a blender, and pulse until blended. Refrigerate 4 hours for best flavor. Shake gently just before serving.

ORANGE RASPBERRY SALAD DRESSING

Steps:

• In a small bowl combine all the dressing ingredients, including salt and pepper to taste. Whisk to blend.
• Serve over greens, fruit, etc. Enjoy!

ORANGE VINAIGRETTE SALAD DRESSING

Steps:

• In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt.
• Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Store refrigerated; the dressing will solidify when cooled so bring to room temperature before serving.

TOSSED SALAD AND RASPBERRY VINAIGRETTE

Steps:

• For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
• For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
• Toss the salad with the vinaigrette before serving.

RASPBERRY SALAD DRESSING I

Steps:

• In a blender, combine the yogurt, raspberries, vinegar and sugar. Blend until smooth and refrigerate until chilled.

FRESH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in refrigerator.

BEET - ORANGE SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Drain beets well and cut each in half, cut larger beets into quarters.
• Place in a small salad bowl.
• Zest as much as possible of the orange peel, right into the bowl with the beets.
• Cut the ends off the orange and slice the remaining peel off being careful not to leave any pith.
• Section the orange, over the bowl, dropping the supremes into bowl with the beets, taking care to let any juice run into the bowl.
• Squeeze the juice out of the remains into the bowl.
• Discard remains.
• Vinaigrette: Whisk together all vinaigrette ingredients and pour over beets and orange.
• Carefully mix to coat, cover and refrigerate for at least one hour.
• Just before serving sprinkle fresh raspberries on top.
• (Will keep in refrigerator for at least a week.).

BEST RASPBERRY SALAD DRESSING (VINAIGRETTE)

Steps:

• Measure the dressing ingredients in a wide-mouth pint jar.
• Process with an immersion blender, which will emulsify (incorporate and thicken) the dressing all at once!

RASPBERRY VINAIGRETTE SALAD DRESSING

Steps:

• Press raspberries through a fine-mesh sieve using a spoon to remove seeds.
• Whisk raspberries, rice vinegar, garlic, sugar, sea salt, and white pepper together in a bowl. Slowly drizzle avocado oil into raspberry mixture, whisking rapidly, until dressing is thick and creamy. Let sit until flavors develop, about 10 minutes.