Raspberry Orange Vinaigrette Recipes

RASPBERRY VINAIGRETTE & ORANGE SALAD

Steps:

• Toss salad greens with next 3 ingredients in large bowl.
• Sprinkle with sesame seed.

RASPBERRY VINAIGRETTE

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

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!

BEETS WITH ORANGE VINAIGRETTE

Steps:

• Drain the beets and dice into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

RASPBERRY ORANGE VINAIGRETTE

Steps:

• Mix the orange juice and vinegar together in a small bowl.
• Slowly add the oil, whisking constantly until smooth.
• Season with salt and pepper to taste.
• Stir in the chives.

RASPBERRY VINAIGRETTE

Steps:

• 1. Place water, vinegar, salt, honey, basil, and raspberries into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
• 4. Replace lid plug and turn to Variable 10, then High. Blend for an additional 10 seconds.

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.).

ORANGE RASPBERRY VINAIGRETTE RECIPE - (3.7/5)

Steps:

• Directions Mix together. Mix together.

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.

RASPBERRY VINAIGRETTE

Steps:

• Beat all ingredients with a wire whisk until well blended.
• Store covered in refrigerator.

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.