Orange Sesame 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 SESAME VINAIGRETTE

Steps:

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

ORANGE VINAIGRETTE

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.

CRUNCHY ROMAINE SALAD WITH SWEET SESAME VINAIGRETTE

Steps:

• For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
• For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
• In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.

ORANGE SESAME MARINADE

Steps:

• Whisk all ingredients together. Marinate in the refrigerator up to 24 hours.

FIRECRACKER SPINACH SALAD WITH ORANGE SESAME DRESSING

Steps:

• 1. For the dressing, cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.
• 2. For the salad, mix the spinach, daikon sprouts, carrot and jicama in large bowl. Add the dressing and toss to coat well. Garnish with the sesame seeds.

GREENS WITH ORANGE VINAIGRETTE AND TOASTED SESAME SEEDS

Steps:

• In a small dry skillet over medium heat, toast the sesame seeds, shaking the pan until they are fragrant, 2 to 3 minutes, and set aside to cool.
• Repeat step 1 with the cumin seeds, and then grind the cumin seeds in a clean spice grinder or with a mortar and pestle until fine.
• In a medium bowl, whisk together the orange juice, red-wine vinegar, salt, and sugar. Gradually whisk in the olive oil, adding in a fine stream, until emulsified. Whisk in the ground cumin, and season with pepper to taste. Drizzle the dressing over salad, and sprinkle toasted sesame seeds over the top.

SESAME VINAIGRETTE

Steps:

• In a small bowl whisk together ingredients.