Citrus Soy Dressing Recipes

CHOPPED SALAD WITH CITRUS-SOY DRESSING RECIPE

Steps:

• Using a Microplane zester, grate the outermost yellow peel of 1 lemon into a blender. (Don't grate in any of the white pith.) Halve the lemon and juice it; you need ½ cup. If you're short, zest the other lemon into the blender too and squeeze enough juice to get the right amount. Using the same zester, grate the garlic into the blender. Sprinkle with salt and pour the lemon juice over. Let stand while you chop your vegetables, about 5 minutes.
• Add the honey and soy sauce to the blender and puree on high speed until smooth, scraping the sides of the blender if needed. With the machine running on medium high speed, slowly drizzle in the canola oil, then the sesame oil. Blend just until emulsified, then season to taste with salt and pepper.
• Place the chopped vegetables in a large bowl, drizzle with the dressing and sprinkle with a little salt and pepper. Toss lightly until evenly coated. Eat immediately.

CITRUS VINAIGRETTE

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!

CITRUS DRESSING

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.

ASIAN CITRUS SOY SALAD DRESSING

Steps:

• To make the dressing, combine all of the ingredients in a jar and shake to combine.
• Add as much as desired over your salad or use as a marinade.

CITRUS SALAD DRESSING (EASY VINAIGRETTE!)

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.

MACKEREL NOODLE SALAD WITH CITRUS-SOY DRESSING

Steps:

• Bring a large pan of water to the boil and add the noodles. Simmer for 3-4 minutes, then drain in a sieve and rinse under cold water to cool. Shake dry, then toss through the sesame oil and tip onto a few sheets of kitchen paper to dry more thoroughly.
• Mix the soy sauce, tangerine juice, ginger and garlic in a small bowl, then season.
• Tip the noodles into another large bowl and gently toss with the rainbow salad, mackerel, cucumber and ½ the dressing. Divide between 4 plates, then spoon over the remaining dressing before serving.

SOY-CITRUS DRESSING

Steps:

• Shake together oil, soy sauce, lime juice, rice vinegar, sesame seeds, honey, zest, and grapefruit juice.

CITRUS VINAIGRETTE

Steps:

• Combine shallot, orange zest, orange juice, lemon juice, mustard, salt and pepper in a blender or mini food processor. (Alternatively, combine in a jar and use an immersion blender.) Add olive oil and canola (or avocado) oil; blend until smooth.

CITRUS SOY DRESSING

Steps:

• Whisk ingredients together