Best Honeybell Orange Rosemary Vinaigrette Recipes

Honeybell Orange Rosemary Vinaigrette image

Provided by Betty Crocker Kitchens

Categories Condiment

Time 10m

Yield 8

Number Of Ingredients 7

1 Honeybell orange or tangello, juiced (about 1/2 cup)
1/4 cup olive oil
1 tablespoon white wine vinegar
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon sweet Hungarian paprika
1/4 teaspoon kosher salt
1/8 teaspoon dried mustard

Steps:

Combine all ingredients in a small bowl. Whisk together. Drizzle over your favorite green salad.
Store in an airtight container in the fridge for up to a week.

Nutrition Facts :

Honeybell Orange and Rosemary Vinaigrette image

Provided by Sarah Walker Caron

Categories dressing

Time 5m

Number Of Ingredients 7

1 Honeybell orange, juiced
1/4 cup olive oil
1 tbsp white wine vinegar
1 tbsp fresh rosemary, finely chopped
1/2 tsp sweet Hungarian paprika
1/4 tsp kosher salt
1/8 tsp dried mustard

Steps:

Combine all ingredients in a small bowl. Whisk together. Store in an airtight container in the fridge for up to a week.

Skillet Seared Skirt Steak, Red Onions and Shishito Peppers with Arugula Salad in Honeybell Orange Vinaigrette image

Provided by Food Network

Categories main-dish

Time 4h40m

Yield 4 to 6 servings

Number Of Ingredients 22

Four 10-ounce skirt steaks
1/4 cup plus 1/8 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon garlic, minced
1 tablespoon orange juice
1 teaspoon Dijon mustard
1 shallot, minced
3 tablespoons olive oil
12 shishito peppers
1 red onion, sliced and separated into rings
1 teaspoon fresh tarragon, finely chopped
1/2 teaspoon fresh rosemary, finely chopped
2 tablespoons champagne vinegar
Salt and ground black pepper
3 tablespoons champagne vinegar
1 tablespoon chopped red onions
3/4 cup orange juice
1/4 cup olive oil
Salt and ground black pepper
8 ounces arugula
1/4 cup cherry tomatoes, halved
4 ounces Cheddar, sliced thin

Steps:

For the steaks: Place the skirt steaks in a nonreactive container. Combine 1/4 cup oil, the Worcestershire, garlic, juice, mustard and shallots in a food processor and blend until smooth. Pour the mixture over the steaks, coating with the marinade. Marinate in the refrigerator for at least 4 hours or up to overnight.
For the peppers and onions: Heat the oil over high heat in a saute pan and sear the peppers and onions for 2 to 3 minutes. Stir in the tarragon and rosemary. Sprinkle in the vinegar and toss to coat. Season with salt and pepper.
For the salad and vinaigrette: Mix together the vinegar and red onions in a small stainless-steel bowl Pour the orange juice into a saucepan and cook until reduced to a syrup, and then let cool. Whisk the orange juice reduction and olive oil into the vinegar to create an emulsified vinaigrette. Add salt and pepper to taste.
For cooking the steaks: Heat 1/8 cup olive oil in a cast-iron skillet until it just begins to smoke. Lightly sprinkle the steaks with salt and pepper and sear over high heat on each side until medium rare, 34 minutes per side.
Combine the arugula, cherry tomatoes and vinaigrette in a bowl. Season with salt and pepper if necessary. Divide the salad among 46 dinner plates. Slice steak against the grain and place on the plates. Garnish with the peppers, onions and Cheddar.