Orange And Capsicum Salad With Lemon Balm Dressing Recipes

CITRUS SALAD DRESSING (EASY VINAIGRETTE!)

Citrus Salad Dressing (Easy Vinaigrette!) image

This zingy citrus salad dressing takes just minutes to make! It's a lemon orange vinaigrette that livens up any salad.

Provided by Sonja Overhiser

Time 10m

Number Of Ingredients 7

Ingredients

2 tablespoons orange juice, plus zest of 1/2 orange
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon maple syrup
1/4 teaspoon kosher salt
Fresh ground black pepper
1/2 cup olive oil

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.

Nutrition Facts : ServingSize 1 tablespoon, Calories 83 calories, Sugar 0.4 g, Sodium 48.6 mg, Fat 9.4 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 0.6 g, Fiber 0 g, Protein 0.1 g, Cholesterol 0 mg

LEMON VINAIGRETTE

Lemon Vinaigrette image

Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director

Provided by Taste of Home

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

Ingredients

2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
6 tablespoons extra virgin olive oil

Steps:

In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

ORANGE AND CAPSICUM SALAD WITH LEMON BALM DRESSING

Orange and Capsicum Salad With Lemon Balm Dressing image

Make and share this Orange and Capsicum Salad With Lemon Balm Dressing recipe from Food.com.

Provided by JustJanS

Categories Oranges

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 medium red capsicums
2 medium oranges, peeled and segmented
2 green onions, chopped
1/4 cup oil
1 tablespoon white vinegar
1 garlic clove, crushed
1 tablespoon fresh lemon balm, chopped

Steps:

Combine capsicum peppers, orange segments, and green onions in a large bowl.
Pour over the dressing, cover, and refrigerate for several hours before serving.
DRESSING: Combine all ingredients in a jar, shake well.

LEMON BALM MARINADE AND SALAD DRESSING

Lemon Balm Marinade and Salad Dressing image

Make and share this Lemon Balm Marinade and Salad Dressing recipe from Food.com.

Provided by goldenboyssister

Categories Salad Dressings

Time 5m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups lemon balm leaves
1 tablespoon minced garlic
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1/4 cup lemon juice
1/2 teaspoon garlic powder
1 tablespoon molasses (preferably dark)
1/4-1/2 cup good quality olive oil

Steps:

Put all the ingredients (except the olive oil) in the blender. With the machine turned on, slowly pour the olive oil into the blender until desired consistency. Taste and adjust seasonings as necessary. Best when made at least 1 hour before serving, as flavors need time to meld.

ORANGE VINAIGRETTE DRESSING

Orange Vinaigrette Dressing image

Can be all raw. Great on spinach salad with oranges or other lettuce and fruit salads.

Provided by LaurasFaves

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 4h10m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon chopped fresh parsley
¼ cup freshly squeezed orange juice
1 tablespoon raw honey
¼ cup olive oil
2 tablespoons white wine vinegar
½ teaspoon grated orange peel
¼ teaspoon salt
⅛ teaspoon cayenne pepper

Steps:

Combine the parsley, orange juice, honey, olive oil, white wine vinegar, grated orange peel, salt, and cayenne pepper in a blender, and pulse until blended. Refrigerate 4 hours for best flavor. Shake gently just before serving.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 4.1 g, Fat 9 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 98.2 mg, Sugar 3.8 g

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