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Orange Vinaigrette Recipes
Quick tips on making a simple honey lemon vinaigrette to be used in a spring green salad and paired with a delicious Alaskan Salmon dish. Featuring Chef Mick Rosacci cooking on Dig In Colorados 2010 season. MAKING 1. In a food processor put orange juice lime
Simple Honey Lemon Vinaigrette
This refreshing and light fresh citrus vinaigrette is a great alternative to the average bottled dressings. MAKING 1. In a mixing bowl take 2 tablespoons of freshly squeezed lemon juice. 2. Add 2 tablespoons of freshly squeezed grapefruit juice. 3. Add a
Wegmans Citrus Vinaigrette
MAKING 1 Peel the oranges and remove all pith. 2 Slice the peeled oranges crosswise. 3 For the sauce In a mixing bowl add olive oil vinegar olives onion and herbs. 4 Add salt pepper and cayenne for seasoning. Mix well. 5 Gently toss the orange slices in
1. Trim off the stalk close to the base of each artichoke. 2. Bring a large pan of water to the boil and add half the lemon juice add the prepared artichokes bring back to the boil and simmer covered for 30 minutes until cooked. 3. Meanwhile make the dressing.
Artichoke Hearts with Orange Vinaigrette
MAKING 1 In a blender combine oil vinegar garlic orange juice and zest. Mix well 2 Add in onion. SERVING 3 Serve as desired.
1. Cut the shark into 6 even pieces. Set aside. 2. Heat a barbecue until coals are medium hot . Pierce capsicums with a knife and place on the hottest part of the grill. The skin should blister and char slightly after 12 minutes. Place in an airtight plastic
Barbequed Shark And Vegetables With Orange Vinaigrette
In a small jar with a tight fitting cover combine the orange juice vinegar mustard honey and pepper. Cover and shake until well combined. To store refrigerate for up to 1 week. Shake well