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    You are in: Home / Recipes / Burnt Honey and Orange Vinaigrette Recipe
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    Burnt Honey and Orange Vinaigrette

    Burnt Honey and Orange Vinaigrette. Photo by gailanng

    1/4 Photos of Burnt Honey and Orange Vinaigrette

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    PaulaG's Note:

    Great salad dressing for greens, shrimp or chicken salad.

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    Units: US | Metric


    1. 1
      Pour the honey into a 2½ cup saucepan or a small nonstick skillet.
    2. 2
      Cook on medium heat until it begins to foam up, then reduce heat slightly and cook 4 to 5 minutes, swirling the pan occasionally, or until the honey begins to caramelize and turn a light brown.
    3. 3
      Remove pan from heat and pour in the orange juice.
    4. 4
      Set back on burner and stir to dissolve the honey.
    5. 5
      Stir in orange zest.
    6. 6
      Pour into a bowl and cool.
    7. 7
      Whisk in vinegar, salt, pepper and oils until thickened and blended.
    8. 8
      Refrigerate until ready to use.

    Ratings & Reviews:

    • on March 08, 2012


      This one hits the baseball out of the ballpark! I subbed cara cara oranges for standard, used local wildflower honey and walnut oil for vegetable. Thanks! Added to my Best of 2012 cookbook!

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    • on June 08, 2011


      What a deliciously sweet dressing, with lots of tang. We enjoyed this very much and used freshly squeezed OJ which I think is key. I made exactly as written right down to the 2 types of oil. I didn't find that the honey mixture needed to cool much, I only left it for as long as it took to get the salad into the bowl. This would be terrific warm over spinach. Thanks PaulaG, can't wait to make this again. Made during ZWT7.

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    • on March 25, 2010


      Citrus based dressings are my absolute favourite. They are always so fresh tasting. Like Spring on your tongue. This my friends, is one of the best. There is a wonderful balance of the sweet and tart, and it's very smooth. I did mess up by using a stick blender. There went all that lovely orange pulp and zest. It only affected the look of the dressing, but certainly not the taste. You could use this on any variety of greens or fruit. I'll be making this often. Paula, you're wonderful. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Burnt Honey and Orange Vinaigrette

    Serving Size: 1 (145 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 611.5
    Calories from Fat 408
    Total Fat 45.4 g
    Saturated Fat 6.0 g
    Cholesterol 0.0 mg
    Sodium 1747.7 mg
    Total Carbohydrate 55.9 g
    Dietary Fiber 0.7 g
    Sugars 52.9 g
    Protein 0.8 g

    The following items or measurements are not included:

    sherry wine vinegar

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