Tag: orange dressing
Memorial Day Recipes: Grilled Carrots with Orange Dressing
- 1 pound baby carrots, sliced (along the long side)
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Place the carrots on a grill tray and drizzle the olive oil and sprinkle salt and pepper. Grill till the carrots get grill marks and begin to get soft- about 15 minutes. Take off the grill and place into a salad bowl.
Dressing
- ¾ cup fresh orange juice, reduced to ¼ cup
- Juice of one lemon
- 1 teaspoon honey
- 1 teaspoon ground cumin
- Salt
- ½ cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil
Mix the orange juice, lemon juice, honey, cumin, salt and cilantro in a small bowl. Drizzle the olive oil slowly, emulsifying the dressing. Pour onto the carrots and keep for at least 30 minutes before serving.
Fennel Apple and Endive Salad
I am always looking for salad ideas in the summer to serve with grilled meats. This is a great one…
- 1 fennel bulb, core taken out, cleaned and sliced thin
- 1 medium Pink Lady apple, core taken out, sliced thin
- 1 green endive, cut in half and sliced thin
- 1 red endive, cut in half and sliced thin
Transfer all the ingredients to a salad bowl.
Orange Dressing
- Juice of 4 clementines
- 1 teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- Salt
- Pepper
Add all the ingredients to an airtight container and mix really well until all the dressing is emulsified. Pour on to the vegetables and toss well. Add salt and pepper if necessary.
Arugula Fennel & Orange Salad
The orange theme continues. I served this delicious salad with the yummy stew from yesterday. I love cooking with a theme- it doesn’t have to be very complicated. It could either be the same cuisine or just one ingredient that ties the meal together.
As I am obsessed with oranges right now and decided to add them to both my main entree as well as this salad.
The other ingredient in this delicious salad is fennel. Full disclosure on this veggie- I am not a big fan. Well, I guess I wasn’t a big fan until I started giving it a chance and started picking it up every time I would go grocery shopping. I started using it raw in salads. I used my nifty mandolin and came up with super thin, crunchy slices of fennel. It complements oranges really well.
I finished the salad with arugula. Arugula is one of my favorite greens to eat. I love the subtle bitterness they provide.
I then made a very easy salad dressing that includes fresh orange juice, Dijon mustard and agave. Agave is my new favorite sweetness to use in everything. Try this salad- it is yummy!
- 4 cups baby arugula
- 2 navel oranges, segments out and the rest juiced
- 1 large fennel bulb, cleaned and sliced thin
Add the arugula, orange segments and fennel slices in a salad bowl. Mix well and keep aside.
Salad Dressing
- Juice of the two navel oranges (about ¼ cup)
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons agave
- Salt
- Pepper
- 3 tablespoons extra virgin olive oil
Add the orange juice, vinegar, mustard, agave, salt and pepper. Slowly drizzle the olive oil into the mixture until emulsified. Check for seasonings and add to the salad. Toss and serve.
Fennel Carrot & Beet Salad with Orange Dressing
This is a delicious salad, inspired by Martha Stewart. I watched her during the holidays and this was a salad she made with roast pork.. but I think it would be great with a yummy pasta dish. It is especially very nice in the winter as it includes beets, carrots and fennel. All the veggies are grated or sliced. The mixture of all the colors is beautiful.
I made it easy and bought shredded carrots. I peeled the beets and grated them using a box grater. I used my trustee mandolin to slice the fennel. One could just use a sharp knife to slice the fennel thin as well.
The great thing about this salad is that one can make it in advance. The flavors and colors meld together and taste delicious.
I made an orange dressing with fresh orange juice, agave, Dijon mustard and white wine vinegar- very simple and yet very flavorful!
The salad was delicious and full of crunch!
- 2 fennel bulbs, trimmed and peeled and sliced thin
- 1 cup shredded carrots
- 2 medium beets, grated
Place all the grated and sliced vegetables into a salad bowl. Mix well and keep aside.
- ½ cup freshly squeezed orange juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 3 teaspoons agave
- 4 to 6 tablespoons extra virgin olive oil (depends how tart you like your dressing)
- Salt
- Pepper
Place the orange juice, vinegar, mustard, agave, oil, salt and pepper in a small bowl. Place a lid and shake for 30 seconds or till the dressing is emulsified.
Dress the salad half an hour before serving. Check for seasonings and serve.
Israeli Couscous with Cranberries and Pecans
This is yet another great side dish to serve with any kind of protein. It will go really well with burgers, hot dogs, steaks and fish.
I made it with some grilled chicken. I used the harvest grain blend from Trader Joes which includes a few different grains including Israeli couscous.
I kept it simple with dried cranberries and pecans.
I made a quick orange dressing with fresh orange juice, orange zest, white wine vinegar and extra virgin olive oil. I mixed the yummy dressing into the cooked couscous blend and I had a delicious and healthy side dish.
My daughter didn’t care for the cranberries and nuts- so I took them out for her and she ate the grains. I made a simple green salad on the side and we had a light and delicious meal.
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