Orange Shallot Mayonnaise Recipes
BOSTON LETTUCE SALAD WITH CREAMY ORANGE SHALLOT DRESSING
I love salads! I love Boston lettuce, too. Give this one a try. It's refreshing and different. If you can, make the dressing several hours ahead or the day before so the flavors can blend.
Provided by Realtor by day
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
- To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.
ZESTY BAKED ORANGE ROUGHY RECIPE
I've been baking fish like this for years. Even with a little butter, it's relatively low fat, especially if you use non fat mayo. The mayo mixture is also quite nice as a dipping sauce for artichokes. Also, any white fish can be substituted. And if you have some herbs on hand, add them either to the dipping sauce or the mayo mixture.
Provided by Normaone
Categories Orange Roughy
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375^F Spray 9x13 inch baking pan with cooking spray.
- Place orange roughy in pan.
- Combine mayonnaise, lemon juice to taste, and dijon mustard.
- Spread evenly over orange roughy.
- Combine bread crumbs, shallot, garlic and 1-2 tablespoons melted butter in a ziplock bag.
- Add enough butter to coat ingredients a little.
- Shake to mix.
- Sprinkle bread crumbs over orange roughy.
- Bake uncovered until fish is done and crumbs are light brown and a little crispy, 20 to 25 minutes, depending on the thickness of the fish.
- Usually it takes about 10 minutes per inch of thickness, including the topping.
Nutrition Facts : Calories 387.2, Fat 15.4, SaturatedFat 3.6, Cholesterol 117.6, Sodium 565.3, Carbohydrate 30.5, Fiber 2.5, Sugar 3.6, Protein 32.4
TOSSED FRESH FRUIT SALAD WITH ORANGE MAYONNAISE DRESSING
Categories Berry Citrus Fruit Leafy Green Onion Orange Summer Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- For salad:
- Cut melon in half, remove seeds, and scoop flesh into balls with ball cutter or teaspoon; chill. Slice off pineapple top; cut pineapple into eighths lengthwise. Place rind side down on cutting board. Cut meat from rind with sharp knife, following curve of fruit. Remove any remaining eyes with point of knife; cut off core. Cube and chill pineapple. Wash, hull and chill strawberries. Pare oranges with sharp knife, cutting completely through white portion; remove sections one at a time cutting down along one side of section and gently lifting other side away from membrane with knife; chill. Wash greens; crisp in refrigerator.
- Meanwhile, make dressing:
- Gradually stir corn syrup into mayonnaise. Mix in orange juice and onion. Makes 1 1/4 cups.
- To serve:
- Just before serving, tear greens into bite-size pieces in salad bowl. Add fruit; toss with dressing.
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