Best Orange Honey Vinaigrette Recipes

ORANGE HONEY VINAIGRETTE

Orange Honey Vinaigrette image

My adaptation of a light salad dressing from the cookbook, "The New American Diet." I particularly enjoy this on a salad with baby spinach, wild rice or both.

Provided by justcallmetoni

Categories Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons cider vinegar
2 tablespoons orange juice, fresh squeezed
1 tablespoon honey (if you like sweet, add an extra teaspoon)
1 tablespoon canola oil
1/8 teaspoon onion powder
1/2 teaspoon Dijon mustard (more to aid emulsification than to add flavor) or 1/2 teaspoon brown mustard (more to aid emulsification than to add flavor)
1 dash garlic powder, to taste
1 dash cayenne, to taste
salt

Steps:

Combine all ingredients in a small bowl. Blend with a wire whisk.
Can be stored in the refrigerator for up to one week.

ORANGE HONEY VINAIGRETTE

Orange Honey Vinaigrette image

A simple yet complex vinaigrette found in the Fall '09 Simply Homemade flyer. Use any of your favourite herbs.

Provided by Katzen

Categories Salad Dressings

Time 10m

Yield 1 1/2 Cups, 12 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup canola oil or 3/4 cup vegetable oil
1/2 cup orange juice
1/4 cup white wine vinegar
2 tablespoons honey
1/4 cup fresh herb, chopped (mint, dill, basil, parsley)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place all ingredients in a jar. Cover and shake until well combined.
Store in refrigerator for up to one week.

Nutrition Facts : Calories 135.9, Fat 13.7, SaturatedFat 1, Sodium 97.2, Carbohydrate 4, Sugar 3.7, Protein 0.1

BURNT HONEY AND ORANGE VINAIGRETTE

Burnt Honey and Orange Vinaigrette image

Make and share this Burnt Honey and Orange Vinaigrette recipe from Food.com.

Provided by PaulaG

Categories Salad Dressings

Time 20m

Yield 3/4 cup

Number Of Ingredients 8

Ingredients

2 tablespoons mild honey
1/4 cup fresh orange juice
1 teaspoon finely grated orange zest
2 tablespoons sherry wine vinegar
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/2 tablespoons vegetable oil
1 tablespoon extra virgin olive oil

Steps:

Pour the honey into a 2½ cup saucepan or a small nonstick skillet.
Cook on medium heat until it begins to foam up, then reduce heat slightly and cook 4 to 5 minutes, swirling the pan occasionally, or until the honey begins to caramelize and turn a light brown.
Remove pan from heat and pour in the orange juice.
Set back on burner and stir to dissolve the honey.
Stir in orange zest.
Pour into a bowl and cool.
Whisk in vinegar, salt, pepper and oils until thickened and blended.
Refrigerate until ready to use.

Nutrition Facts : Calories 611.5, Fat 45.4, SaturatedFat 6, Sodium 1747.8, Carbohydrate 55.9, Fiber 0.8, Sugar 52.9, Protein 0.9

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