Citrus Salad Dressing
"This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives, and red onion slivers."
- Ready In:
- 5mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 1⁄3 cup fresh orange juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- salt and black pepper, to taste
directions
- Whisk all the ingredients together, or combine in a small jar and shake well.
- Keeps in the refrigerator for 2 days.
Questions & Replies
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Reviews
-
I don't seem to be able to rate this. I've tried 4 times now. This is a wonderful dressing. I first had it on a beautiful tuna salad for 2. Then I used it as a marinade for shrimp, then chicken.It doubles and triples great! Great taste! I wouldn't change a thing! Thanks Linda for sharing! -
I followed the recipe exactly and it was a PERFECT compliment to my salad! I was suffering through a hot and humid New England day and was craving a crisp, cold, fruity salad for dinner. First I made the salad add ins: a mixture of blueberries, strawberries, peaches, apples, fresh raw corn and celery all tossed with salt. I then tossed my romaine and baby spinach in the dressing, added a few spoonfuls of my mixture, and finished it off with feta cheese and a dash more dressing! I marinated chicken in Lawry's Baslamic marinade and grilled it up! Some people put the chicken in their salad, some had it on the side. This dressing really was a knock out- and it was so simple I will be able to remember it forever! :) -
This was a very good dressing. The only comments I have: I used white balsamic instead of regular to preserve the orange color of the dressing. I also used white pepper instead of regular black. I, like a previous reviewer, also added some orange zest for some added kickI served over a salad of greens, garlic scapes, mandarin orange segments and honey sesame sticks from Trader Joe's. At the last minute, I added a tad of the light syrup to the dressing from the mandarin orange can. It came out very good! -
Enjoyed this immensely with salad greens and, pretty much as Linda suggested, with mandarin segments and kalamata olives. Yummy and so refreshing. We love citrus-based dishes, sauces and dressings. I also added some fresh basil and parsley, and look forward to trying this with other fresh herbs when I have them on hand. This is a dressing which will make salad greens served with pretty well any meat, pasta, noodles or rice dishes so much more flavoursome. Thanks for this yummy recipe, Linda. It's one I'll certainly be making again. Made for 1-2-3 Hit Wonders. -
A wonderful dressing without a lot of fat – my kind of recipe! Before I juiced the orange, I grated the zest and added it to the dressing for an even more intense flavor. I served it over a salad of mixed baby greens, orange segments, scallions and a sprinkling of fresh herbs. Just great! Thanks for posting!
Tweaks
-
This was a very good dressing. The only comments I have: I used white balsamic instead of regular to preserve the orange color of the dressing. I also used white pepper instead of regular black. I, like a previous reviewer, also added some orange zest for some added kickI served over a salad of greens, garlic scapes, mandarin orange segments and honey sesame sticks from Trader Joe's. At the last minute, I added a tad of the light syrup to the dressing from the mandarin orange can. It came out very good!
RECIPE SUBMITTED BY
Lindas Busy Kitchen
Durham, 69
<p>Hi Everyone,</p>
<p>I just don't have the time these days to send out individual thank yous for those that make and review my recipes, but I just want you to know that you are truly appreciated and it tickles me every time I get a review, knowing you tried my recipes and enjoyed them the way I do.</p>
<p>I even appreciate the ones that tried them and for some reason they didn't work out for you. Everyone has different tastes, and you can't please everyone all the time. </p>
<p>Lots of times people change the recipes, adding things, leaving things out, and not seasoning them to their own taste, and give a bad review... Recipes are only guidelines, and if you follow mine and don't like it, then it's a personal preference as to why you don't like it, and I appreciate that. However, if you don't follow my recipe then it is YOUR recipe that you don't like, and my recipe shouldn't be rated. IMHO Thanks for trying them anyway :)</p>
<p>Hugs,</p>
<p>Linda</p>
<p> </p>
<p>My name is Linda. I am happily single, and I live in Rochester NH. I just moved back to the town where most of my family lived years ago, and where I lived as a child, after living in NC for 5 years. I have 2 grown sons, a dil, and 2 beautiful grandsons. <br /> <br />I really enjoy my time here on Zaar posting recipes, trying new recipes, taking pictures, and reviewing lots of yummy recipes! <br /> <br />I love to cook, and share recipes. The recipes that I share are mainly my own creations, or family recipes passed down to me from my mom and grandmother, and other family members or friends. If I post something from somewhere else, it has to sound REALLY good to me for me to post it! <br /> <br />Many of the dishes that I prepare are simple, good, down home cooking. Many of them originate from New England, as my grandmother is from Maine, and my mother from New Hampshire. I do also like to try making some gourmet recipes as well, using my creativity along the way. <br /> <br />I started cooking at a the age of 8, helping my mother and grandmother in the kitchen. My curiosity for cooking has led me to create many of my own recipes through trial and error. I hope you enjoy them as much as my family and I do :) <br /> <br />In my spare time I play on my computer collecting recipes, and have been working on creating a cookbook to publish for some time, but have put it aside for now. <br /> <br />I also love to travel and shop. I love to go to the beach and mountains, and as food is a passion of mine, I love to dine out and try many different cuisines in the area, and with friends when I am traveling :) <br /> <br />I made my first herb garden in 2008, but have had vegetable gardens for many years in the past. I have done my share of canning and I love those fresh herbs and veggies all summer long! <br /> <br /> <br />My Rating System: <br /> <br />5 Stars ***** Outstanding recipe that I absolutely loved. It can be down home or restaurant quality, as long as it tastes great and I didn't have to make any changes along the way! Also recipe has to have clear directions. One I would definately make again and again. <br /> <br />4 Stars **** Great recipe that I loved, but one that I may have had to tweak just a bit. Directions may have not been crystal clear. One I would make again and again with my changes. <br /> <br />3 Stars *** I liked the recipe, but had to add ingredients, or add more of a called for ingredient to have the recipe come out the way I like it. I would probably make again sometime. <br /> <br />2 Stars ** This recipe was ok, but I probably wouldn't make it again due to lack of taste, undesireable texture, or unclear directions etc. <br /> <br />1 Star * This recipe was one I didn't like at all. Either the amounts of ingredients were wrong (too little flavor or too much of one/some of the ingredients in the recipe), or the recipe didn't come out right following the directions given. Lack of directions. <br /> <br />No Stars - I have tried the recipe in the past and want to make a comment, or I am adding a comment about the recipe posted, possibly a tip or what I feel to be important information about the recipe. <br /> <br /><a href=http://www.sparklee.com><img style=border: 0px initial initial; src=http://img109.mytextgraphics.com/sparklee/2008/06/25/8219d39724611006c824863f62e57014.gif border=0 alt=Glitter Graphics - /></a></p>
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