Best Citrus Balsamic Vinaigrette Recipes

CITRUS-BALSAMIC VINAIGRETTE

Citrus-Balsamic Vinaigrette image

This is a refreshing, summer-time salad dressing. I use this dressing on assorted greens, a diced apple, and toasted pecans. Use your favorite salad and try this warm-weather dressing. Great with grilled fish.

Provided by Penny Stettinius

Categories Salad Dressings

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup orange juice (fresh squeezed is best)
1/2 cup balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons onions, finely minced (or 1 *pressed pearl onion)
2 teaspoons fresh parsley, coarsely chopped
2 teaspoons fresh basil, coarsely chopped
2 teaspoons of fresh mint, coarsely chopped
2 tablespoons orange zest
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

I put all the above dressing ingredients into a jar with a lid and shake.
Use as needed.
Refrigerate leftovers to use within one week.
*use your garlic press on the pearl onion, it's perfect for a little onion flavor.

Nutrition Facts : Calories 58, Fat 4.6, SaturatedFat 0.6, Sodium 73.7, Carbohydrate 4.3, Fiber 0.4, Sugar 2.8, Protein 0.3

CITRUS HONEY BALSAMIC VINAIGRETTE

Citrus Honey Balsamic Vinaigrette image

I developed this dressing and it's become a staple in our family. Serve with a mixed green, arugula, some berries, gruyere cheese (or goat cheese for a different flavor) and some sweet and spicy pecans.

Provided by Teressa Drenth @tdrenth

Categories Dressings

Number Of Ingredients 7

Ingredients

1/2 cup(s) balsamic vinegar
1 package(s) italian dressing mix
3 tablespoon(s) honey
2 tablespoon(s) orange marmalade
2 clove(s) garlic
1 1/2 cup(s) extra virgin olive oil
1-2 tablespoon(s) water

Steps:

Mix vinegar, mix, honey, marmalade, garlic until well combined.
Whisk or shake together with oil. Allow to sit for 1 hr (ideally) and serve.
If dressing is thicker than you like, add 1-2 tablespoons of water and blend.

OFF-WHITE SALAD WITH CITRUS-BALSAMIC VINAIGRETTE

Off-White Salad with Citrus-Balsamic Vinaigrette image

Provided by Food Network

Categories appetizer

Time 45m

Yield 8 appetizer servings

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
1 bottle prosecco
4 Bosc pears, peeled, quartered and cored
1 tablespoon unsalted butter
1/4 cup dark brown sugar
1 cup pecan halves
1/4 cup extra-virgin olive oil
3 tablespoons fresh orange juice
2 teaspoons balsamic vinegar
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
Extra-virgin olive oil
Four 1/2-inch-thick slices pancetta, cut into strips
4 large heads frisee, washed
2 cups celery leaves, torn from stalks
2 bulbs fennel, shaved thin
Parmesan wedge, for shaving

Steps:

For the pears: Melt the butter in a deep, wide pot over medium heat. Add the prosecco and bring to a simmer. Add the pears and simmer until tender, about 15 minutes. Remove the pears from the liquid and let cool.
For the pecans: Melt the butter in a large skillet over medium heat. Add the brown sugar and cook, stirring, until the sugar is dissolved. Add the pecans and stir to coat. Simmer the pecans in the sugar mixture, about 5 minutes. Remove from the heat and transfer to a piece of parchment paper and let cool. Chop the pecans and set aside.
For the dressing: In a bowl, combine the oil, orange juice, vinegar and parsley. Season with salt and pepper and whisk together. Taste and adjust the seasoning if needed.
For the salad: Heat a large skillet over medium heat. Add a swirl of olive oil and the pancetta. Cook, stirring occasionally, until the pancetta is crisp. Transfer the pancetta to paper towel-lined plate to drain the fat.
Tear the frisee into bite-size pieces into a large bowl and add the celery leaves and fennel. Add the pears. Pour in enough dressing just to coat and toss to combine. Taste and add more dressing if desired.
Divide the salad among plates and garnish with a few pieces of pancetta and chopped pecans. Using a vegetable peeler, shave a few pieces of Parmesan over each salad.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

MAHIMAHI WITH CITRUS BALSAMIC VINAIGRETTE

MAHIMAHI WITH CITRUS BALSAMIC VINAIGRETTE image

Categories Fish Dinner Healthy

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 cup roasted red peppers, skins removed
1 roasted garlic clove
1/4 cup sliced red onion
1/4 teaspoon cayenne pepper
1/4 cup vegetable stock
For the vinaigrette:
1/2 tablespoon butter
2 tablespoons balsamic vinegar
2 tablespoons frozen orange juice concentrate, undiluted
1 tablespoon flour
pinch kosher salt
1 pound mahimahi or other white fish fillets, cut into 4 oz portions
4 teaspoons chopped chive for garnish
2 teaspoons grated or finely chopped orange zest for garnish

Steps:

Preheat oven to 350. Combine peppers, garlic, onion, cayenne in a blender with only enough of the vegetable stock to thin. Blend until smooth then set aside. Brown butter in skillet over medium heat. Whisk in vinegar, orange juice concentrate and remaining vegetable stock and bring to a boil. Remove from heat and stir in flour and salt. Return to heat and simmer for 3 minutes, or until slightly thickened. Remove from heat and set aside. Spray a baking dish with non-stick cooking spray, place fish in dish and bake for about 10 to 12 minutes, until fish flakes easily. To serve, place portion of fish on plate, top with 1/4 cup red pepper puree and 2 tablespoons warm vinaigrette. Garnish with chives and zest.