Orange Ginger Balsamic Vinaigrette Recipes

SESAME GINGER VINAIGRETTE

Sesame Ginger Vinaigrette image

Our home economists enliven an ordinary green salad with a vinaigrette featuring orange juice, ginger and balsamic vinegar.

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 1/2 cup.

Number Of Ingredients 9

Ingredients

1/3 cup orange juice
3 tablespoons olive oil
1 tablespoon sugar
1 tablespoon balsamic vinegar
2 teaspoons sesame seeds, toasted
1/2 teaspoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon salt
Torn salad greens, halved cherry tomatoes and sliced cucumbers

Steps:

In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Drizzle over salad; toss to coat.

Nutrition Facts :

ORANGE VINAIGRETTE

Orange Vinaigrette image

A low-fat vinaigrette recipe

Provided by Candice

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

Time 5m

Yield 4

Number Of Ingredients 5

Ingredients

¼ cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon-style prepared mustard
2 teaspoons honey
⅛ teaspoon cracked black pepper

Steps:

In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 96 mg, Sugar 5.5 g

ORANGE GINGER CHICKEN STIR-FRY WITH BALSAMIC VINEGAR

Orange Ginger Chicken Stir-Fry With Balsamic Vinegar image

A short-cut to a delicious meal for one of those weekdays that there is no time for a big meal - so tasty!!

Provided by Chef mariajane

Categories One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 boneless skinless chicken breasts, cut into strips
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
4 teaspoons soy sauce, divided, sodium-reduced
1 tablespoon balsamic vinegar, divided (Aged Balsamic Vinegar of Modena is what I prefer)
1/4 teaspoon hot pepper flakes
1 1/2 cups uncooked jasmine rice
1/2 cup orange ginger dipping sauce
2 tbps. 100% pure canola oil
2 cups frozen stir-fry blend vegetables
sliced green onion, for garnish

Steps:

Season chicken with salt and pepper. Stir cornstarch with half the soy sauce, 1 teaspoons balsamic vinegar and hot pepper flakes until smooth. Coat chicken in soy mixture and let sit for 5 minutes. Meanwhile, cook rice according to package instructions.
Stir orange-ginger sauce with the remaining soy sauce and balsamic vinegar and 1/3 cup water. Heat half the oil in a large, nonstick skillet over medium-high heat. Add chicken and cook, stirring until evenly browned. Remove from pan and reserve.
Add remaining oil and frozen vegetables to skillet; stir-fry on high for 5 minutes. Add reserved chicken and sauce mixture. Cook, stirring, until vegetables are well coated and chicken is fully cooked. Remove from heat and top with green onions. Serve over rice.

Nutrition Facts : Calories 333, Fat 1.1, SaturatedFat 0.3, Cholesterol 34.2, Sodium 523.9, Carbohydrate 58.9, Fiber 2, Sugar 0.1, Protein 19

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