This site is about Salad Dressing With Orange Juice. You will find some interesting Salad Dressing With Orange Juice articles, pictures and videos on this page. I hope this article will be helpful to you. Salad dressings are often overloaded with fat and calories. If you want to make a healthy salad that is tasty and fresh, then try using orange juice as your dressing.

ORANGE VINAIGRETTE

Naturally sweet, tangy, and low-oil, this happy orange vinaigrette is a great citrus-season salad dressing. Try it on my favorite antioxidant salad! 

One of my favorite salads to grab while I’m out and about here in Santa Barbara is the Superfood Salad from The Honey Bee. I feel like The Honey Bee just gets me. The menu is filled with nourishing items that are so similar to what I make myself at home. They even have a Yellow Curry Bowl just like mine! Back to the superfood salad… It’s packed with quinoa, kale, berries, avocado, and slivered almonds, with a lemon poppy seed dressing. When I can’t get downtown I like to recreate this salad for myself for lunch. My only switch up is to use a homemade orange vinaigrette. The great thing about using orange juice as the base for dressings is that it’s naturally sweet, so you need very little additional sweetener. This is such a bright and sunny salad and homemade dressing, I know you’re going to love it. And the superfood salad is filled with fiber, protein, and you know it’s got tons of vitamins going on with all those colors. But of course you can use this orange vinaigrette any way you like.

February means citrus season here, so my counter holds a big bowl of oranges, lemons, and grapefruit. Orange juice makes a great base for salad dressings. It’s naturally sweet, a little acidic, and can make up the bulk of a vinaigrette without tons of oil. In fact, you don’t have to use any oil, if you don’t want. So many store-bought salad dressings are filled with confusing gums, fillers, low-quality sweeteners and oils, and preservatives. Making homemade salad dressings is so quick and easy, that I definitely recommend homemade when possible. I throw all the ingredients for this orange vinaigrette into the blender and it’s done in just a minute. If you do food-prep on Sundays, adding a new dressing each week might be fun.

I’ve used kale as the greens here and I have a few tips to making a really delicious kale salad. First,  remove the leafy parts from the stems and chop it into small bits. Kale is tougher than most greens, so small pieces are best. Second, kale needs a good massage to loosen up (as do I). Don’t be shy, you’ve got to use your  hands to work the orange vinaigrette into all the nooks and crannies. This massage will really soften up the kale and make it so much more delicious.

Once I’ve massaged plenty of the orange vinaigrette into the kale, I add it to a bowl and top it with all these amazingly beautiful superfoods. Drizzle the whole thing with a little more of my homemade orange vinaigrette and it’s done. This would be a great take-to-work lunch, as kale can handle sitting in dressing all day without wilting the way other leafy greens do.

SWEET ORANGE VINAIGRETTE

I feel like salads are often overlooked at the Thanksgiving table.

Which is why you need a delicious dressing like this one!

Featuring freshly squeezed orange juice, this salad dressing is sure to brighten up any holiday feast. Oranges are abundant at this time of the year, making this the perfect time to take advantage of their sweet citrus flavor.

Paired with a touch of raw apple cider vinegar, this dressing may actually help you digest the rest of your holiday meal a little easier, too!

Sweet Orange Vinaigrette
makes about 1 cup

Ingredients:

One large orange
2 Tablespoons raw apple cider vinegar
2 Tablespoons honey, or stevia to taste
1 clove garlic, minced
1/4 teaspoon fine sea salt
2 Tablespoons extra virgin olive oil

Directions:

Use a microplane, or grater, to zest the orange, making sure to grate only the orange rind and not the white pith, which can be bitter. Once the zest has been removed, juice the orange using a citrus press or reamer.

Combine the fresh orange juice, zest, apple cider vinegar, garlic, honey and salt in a high-speed blender, and blend until smooth. Add in the olive oil, and blend again until completely emulsified.

Adjust sweetness to taste, and allow to chill for 4 hours before serving.

SWEET ORANGE VINAIGRETTE

Featuring freshly squeezed orange juice, this salad dressing is sure to brighten up any holiday feast.

PREP TIME:10 mins

TOTAL TIME:10 mins

SERVINGS: –+ cup

INGREDIENTS

• One large orange
• 2 Tablespoons raw apple cider vinegar
• 2 Tablespoons honey , or stevia to taste
• 1 clove garlic , minced
• 1/4 teaspoon fine sea salt
• 2 Tablespoons extra virgin olive oil

US CustomaryMetric

INSTRUCTIONS 

• Use a microplane, or grater, to zest the orange, making sure to grate only the orange rind and not the white pith, which can be bitter. Once the zest has been removed, juice the orange using a citrus press or reamer.
• Combine the fresh orange juice, zest, apple cider vinegar, garlic, honey and salt in a high-speed blender, and blend until smooth. Add in the olive oil, and blend again until completely emulsified.
• Adjust sweetness to taste, and allow to chill for 4 hours before serving.

NUTRITION

Calories: 434kcal, Carbohydrates: 51g, Protein: 2g, Fat: 28g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Sodium: 562mg, Potassium: 56mg, Fiber: 3g, Sugar: 47g, Vitamin A: 300IU, Vitamin C: 97.4mg, Calcium: 60mg, Iron: 0.4mg

Course: Salad

Cuisine: American

Keyword: dairy free, paleo, salad dressing, vinaigrette

Orange Vinaigrette

Bright and tangy, this Orange Vinaigrette tastes great on salads or drizzled over roasted vegetables. Made with half an orange and a few basic pantry ingredients, it’ll be ready to perk up your next meal in just a few minutes! 

The inside of our refrigerator doors used to be a hot sticky mess. There were always a bunch of leftover barely-used bottles of salad dressing cluttering up everything.

To reduce our food waste (and free up some space in the fridge) we started creating small-batch sauces and dressings that make only enough for one or two people.

Making your own dressing takes just a few minutes and lets you customize the ingredients and flavors to your liking. 

This Orange Vinaigrette is one of my favorite quick salad dressings and the reason why I always freeze extra oranges. The bright flavor tastes great paired with fresh greens like kale and spinach but it’s also delicious drizzled over a pan of roasted broccoli or Brussels sprouts. 

Recipe Ingredients

Orange Juice and Zest: About half a large navel orange should do it. Zest the skin first, then juice. 

Olive Oil: For a light and tangy vinaigrette we use just 1 tablespoon of extra-virgin olive oil. If you prefer a richer flavor (and a more stable emulsion), increase the oil by 3 or 4 teaspoons.

Apple Cider Vinegar: We’ve tried this recipe with different kinds of vinegar from balsamic to red wine. Hands down, the sweet-tart flavor of apple cider vinegar tastes the best. 

Maple Syrup: A quick drizzle adds sweetness and balances the vinegar and citrus. 

Salt and Black Pepper: Add a little, taste, and adjust to your liking. 

Sriracha Sauce: Totally optional but I love the spicy heat and extra seasonings. They pair so well with the dressing’s vibrant orange flavor! 

Once you’ve got your orange zested and juiced this dressing comes together in less than a minute.

To make the vinaigrette just add all of the ingredients to a bowl and whisk vigorously to combine. Or add to a jar, seal with a lid, and shake well.