Time 10m Number Of Ingredients 7 Steps:
Zest the orange. In a medium bowl, mix the orange juice, orange zest, lemon juice, mustard, maple syrup, salt and a grind of fresh black pepper. Gradually whisk in the olive oil 1 tablespoon at a time (8 tablespoons total), until creamy and emulsified. If desired, season with additional salt. Store refrigerated for up to 1 week; bring to room temperature prior to serving.
Time 10m Yield 32 Number Of Ingredients 8 Steps:
In a blender or food processor, combine the lemon juice, orange juice, lime juice, egg, egg white, sugar, honey, and oil and process until well blended. Refrigerate until serving.
Time 5m Yield 2-3 tsp, 6-10 serving(s) Number Of Ingredients 5 Steps:
combine all ingredients together and whisk until well incorporated. Drizzle 2-3 tsp of dressing over your salads. Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!
Time 15m Yield about 1 cup. Number Of Ingredients 5 Steps:
In a small saucepan, combine juices, sugar and egg. Bring to a boil; cook and stir for 1 minute or until thickened. Strain. Cover and refrigerate until serving. Serve with fresh fruit.
Time 5m Yield 1/2 cup. Number Of Ingredients 5 Steps:
Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.
Yield Makes 3/4 cup Number Of Ingredients 10 Steps:
Whisk all the ingredients together in a nonreactive medium bowl until combined. Use immediately, or refrigerate, covered, for up to 3 days.
Time 5m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Whisk all the ingredients together, or combine in a small jar and shake well. Keeps in the refrigerator for 2 days.
Yield about 3/4 cup Number Of Ingredients 5 Steps:
Process all the ingredients in a blender or food processor until smooth. Store covered in the refrigerator for up to 1 week.
Number Of Ingredients 8 Steps:
Shake together oil, soy sauce, lime juice, rice vinegar, sesame seeds, honey, zest, and grapefruit juice.
Time 30m Number Of Ingredients 13 Steps:
Bring a saucepan of water to the boil and fill a large bowl with ice-cold water. Add the broccoli to the pan and cook for 2 mins, then add the soya beans and cook for 1-2 mins more until the broccoli is cooked but still has a bite. Drain and drop the vegetables straight into the cold water - this quickly cools them, retaining their bite and bright colour. Leave for 1-2 mins until cool, then drain and leave in the colander while you prepare the remaining ingredients. Dry the large bowl. Add the dressing ingredients with some seasoning and whisk together. Halve, stone and peel the avocados, then cut into chunky dice and add straight to the dressing (this will stop the avocado turning brown). Add the quinoa, spinach, herbs, half the pomegranate and pumpkin seeds, and the cooked vegetables to the bowl, and gently toss everything together. Transfer the salad to a serving platter, scatter with the remaining seeds and serve. Any leftovers will keep in the fridge for lunch the next day.
More about “citrus dressing recipes”
Time 5m Yield 20 Number Of Ingredients 9 Steps:
Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and Romano cheese and stir. Season with salt and pepper.
