Orange Marmalade Vinaigrette Recipes

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CITRUS VINAIGRETTE



Citrus Vinaigrette image

Tart, tangy and citrusy flavors abound in this quick citrus vinaigrette recipe to whisk together any night of the week you've got the good greens to go with it. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 5m

Yield 1/2 cup.

Number Of Ingredients 5

1/4 cup orange juice
3 tablespoons red wine vinegar
2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1 tablespoon olive oil

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.

Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE



Romaine Salad with Red Onions, Walnuts and Orange Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 9

1 cup walnut pieces
1 sack pre-washed chopped romaine or 2 hearts, chopped, about 6 cups
1/2 red onion, finely chopped
1 tablespoon orange marmalade
1/4 teaspoon crushed red pepper flakes
1 small sprig rosemary, stripped and finely chopped or 1/2 teaspoon dried, crushed
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, eyeball it
Salt

Steps:

  • Toast nuts over low heat in a small skillet until crisp and fragrant. Place romaine in salad bowl and scatter the red onions down over the greens. In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined. Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

CITRUS-THYME VINAIGRETTE



Citrus-Thyme Vinaigrette image

Provided by Rachael Ray : Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 lemon, zested and juiced
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons freshly chopped thyme leaves
2 hearts romaine lettuce, chopped
3 to 4 ribs celery from the heart, chopped
1 yellow bell pepper, seeded and finely chopped
1 small red onion or 1/2 medium, finely chopped

Steps:

  • In a salad bowl, whisk together marmalade, Dijon, zest and juice of 1 lemon, stream in olive oil, season dressing with salt, pepper and thyme. Add chopped lettuce and vegetables to the bowl and toss to coat evenly.

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