Orange Tarragon Dressing Recipes

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TARRAGON DRESSING



Tarragon Dressing image

Provided by Florence Fabricant

Categories     easy, quick, condiments, side dish

Time 10m

Yield About 1/2 cup

Number Of Ingredients 6

3 tablespoons tarragon vinegar
1/2 teaspoon lemon juice
1 teaspoon Dijon mustard
2 teaspoons minced fresh tarragon leaves
1/3 cup olive oil
Salt and freshly ground black pepper

Steps:

  • Lightly beat the vinegar and lemon juice with the mustard. Stir in the tarragon.
  • Whisk in the oil, beating it vigorously or shake the entire mixture in a tightly covered jar until well blended. Season with salt and pepper.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 15 grams, Carbohydrate 0 grams, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 0 grams, TransFat 0 grams

MANDARIN ORANGE & ROMAINE SALAD



Mandarin Orange & Romaine Salad image

A tangy salad of romaine, celery and oranges with tarragon vinegar and hot pepper sauce makes a cool companion for turkey dishes. -Cathy Pawlowski, Naperville, Illinois

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings (1 cup each).

Number Of Ingredients 11

1/4 cup canola oil
2 tablespoons sugar
2 tablespoons tarragon vinegar
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon pepper
10 cups torn romaine
1 cup (15 ounces) mandarin oranges, drained
2 celery ribs, chopped
2 green onions, sliced
2 tablespoons minced fresh parsley

Steps:

  • In a small bowl, whisk the first six ingredients until blended. In a large bowl, combine remaining ingredients. Drizzle with dressing; toss lightly to coat.

Nutrition Facts : Calories 84 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 132mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GRILLED LOBSTER SALAD WITH ORANGE TARRAGON DRESSING



Grilled Lobster Salad With Orange Tarragon Dressing image

An elegant summer salad for ladies who lunch. Serves 4 as a main course or 8 as an appetizer course.

Provided by Chef Regina V. Smith

Categories     Lobster

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons fresh tarragon, chopped
4 oranges (suggest Cara Cara, or Navel)
2 tablespoons Dijon mustard
1/4 cup sunflower oil
salt
white pepper
4 (1/4 lb) lobster tail, in shells, splitting shells in middle with kitchen shears
1 head butter lettuce
1 medium avocado, cut into 1/2-inch cubes
1 yellow bell pepper, coarsely chopped
1 small red onion, coarsely chopped
1 pint grape tomatoes, cut into halves

Steps:

  • Prepare dressing by whisking tarragon, juice and zest of 2 oranges, Dijon mustard and oil together in a medium bowl. Season dressing to taste with salt and white pepper.
  • Set aside 1/4 cup of the dressing to use as a marinade for the lobster tails.
  • Spoon some of the marinade onto the lobster meet through the spilt in the shells.
  • Prepare grill for medium high heat. Place lobster on the grill split side up.
  • Grill lobster tails for 8 minutes per side or until meat is opaque and can be easily pulled from the shells.
  • On 4 serving plates place lettuce leaves as a bed for the salad.
  • Remove the lobster meat from the shell and cut each tail in half lengthwise.
  • Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of the two remaining oranges.
  • Drizzle each serving with dressing; pass additional dressing on the side.

Nutrition Facts : Calories 445.6, Fat 23.8, SaturatedFat 3.3, Cholesterol 79.3, Sodium 300.5, Carbohydrate 33.9, Fiber 8.9, Sugar 13.9, Protein 28.5

LENNIE'S TARRAGON ORANGE SALAD



Lennie's Tarragon Orange Salad image

This lovely salad has a distinctive flavour due to the tarragon, which also adds a touch of sweetness along with the sugar and the oranges. It looks terrific in the bowl and tastes even better. This salad is based on one served at the Magic Pan restaurants here in Toronto back in the 1970s; the recipe was published in the local paper ages ago and I modified it a bit to more suit my tastes. The Magic Pan is now gone but its memory lives on with this delicious salad!

Provided by Lennie

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons sugar
2 teaspoons sugar
1 dash Tabasco sauce
1/2 teaspoon dijon-style mustard
1 teaspoon dried tarragon
2 egg yolks
1 dash black pepper
2/3 cup tarragon vinegar
3/4 cup canola oil
3/4 cup olive oil
1 head romaine lettuce, washed and dried
2 green onions, sliced
1/4 cup almonds, slivered or flaked, toasted
1 (11 ounce) can mandarin oranges in juice, drained

Steps:

  • First, make salad dressing; you can do this in advance.
  • Combine sugar, tarragon, tabasco, pepper, egg yolks and mustard in food processor.
  • With machine running, gradually add vinegar.
  • Then, with machine still running, add oils in a thin stream.
  • Process until well blended and creamy; taste and add salt if desired.
  • Keep refrigerated.
  • Should be enough dressing to make two or three salads; remember this when looking at nutritional analysis of this recipe.
  • To make salad, tear cleaned romaine into bite sized pieces; place in large salad bowl along with sliced green onions.
  • Toast almonds (I prefer flaked) and set aside until cool.
  • Drain oranges well and place half in with lettuce and onions.
  • Toss well with dressing (about 1/3 of the Salad Dressing recipe, or to your taste).
  • Sprinkle top of salad with remaining oranges and the toasted almonds; serve.
  • Leftover dressing keeps well in the fridge for about a week.

TARRAGON SALAD DRESSING



Tarragon Salad Dressing image

Marie Hoyer of Lewistown, Montana whisks together tarragon, chives, parsley and Dijon mustard in her delightful vinaigrette. The fast-to-fix dressing will add a fresh tang to any bowl of mixed greens.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 5m

Yield 3/4 cup.

Number Of Ingredients 10

1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced chives
1/2 teaspoon minced fresh parsley
Salad greens

Steps:

  • In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

Nutrition Facts : Calories 166 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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