- Dish type
- Salad dressing
Every summer my family meets up at the beach for a week and cooks massive meals. Perfect for picnics or your long and lazy summer barbecues in the garden.
Washington, United States
4 people made this
- 450g (1 lb) fresh green beans, trimmed
- 1 jicama, peeled and cut into matchsticks
- 1 red pepper, seeds removed, cut into chunks
- 1 green pepper, seeds removed, cut into chunks
- 4 carrots, peeled and cut into matchsticks
- 2 oranges peeled, seeded, sliced into thin wheels
- 2 cucumbers, seeded, sliced
- 120ml orange juice
- 4 tablespoons lemon juice
- 4 tablespoons extra virgin light olive oil
- 4 tablespoons freshly minced coriander leaves
- 1 teaspoon salt
- 1/4 teaspoon paprika
- black pepper to taste
MethodPrep:30min ›Cook:10min ›Ready in:40min
- Set a pot of salted water on to boil. Set aside a bowl of ice-cold water. When water boils, toss in trimmed green beans. Cook for 2-4 minutes. Drain green beans and place in ice water to set colour and to crisp.
- Clean and slice vegetables and orange and arrange on platter.
- In a blender combine orange juice, lemon juice, olive oil, salt, paprika, pepper and blend until smooth. Season to taste. Remove from blender and whisk in coriander (or if you'd like a green dressing, blend it right in). Drizzle dressing over salad.
If you can't find jicama, you could use water chestnuts, or even white radish (also known as daikon or mooli).
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- ½ cup canola oil
- ½ cup white sugar
- ¼ cup apple cider vinegar
- 2 tablespoons sesame oil
- 2 tablespoons minced onion
- 2 tablespoons poppy seeds
- 2 tablespoons toasted sesame seeds
- 1 teaspoon minced garlic
- ½ teaspoon ground paprika
- 1 (12 ounce) bag mixed salad greens
- 1 (8 ounce) can mandarin oranges, drained
- ½ cup grape tomatoes
- ½ cup toasted sliced almonds
- ¼ cup crumbled Gorgonzola cheese
- ¼ cup chopped green onions
Combine canola oil, sugar, apple cider vinegar, sesame oil, onion, poppy seeds, sesame seeds, garlic, and paprika in a jar. Close and shake jar until dressing is well mixed.
Place salad greens in a large bowl. Pour in half of the dressing toss to mix. Arrange mandarin oranges, grape tomatoes, almonds, Gorgonzola cheese, and green onions on top.
- 2 tablespoons grated orange rind
- ¾ cup fresh orange juice (about 3 oranges)
- ½ cup fresh lime juice (about 3 limes)
- 3 tablespoons honey
- 2 teaspoons olive oil
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 2 red onions
- 4 zucchini, each halved lengthwise (about 1 1/4 pounds)
- 4 yellow squash, each halved lengthwise (about 1 pound)
- Cooking spray
- 3 tablespoons thinly sliced fresh basil
Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact cut each onion into 4 wedges. Add onion, zucchini, and yellow squash to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a grill rack coated with cooking spray, and grill for 8 minutes or until tender turn and baste occasionally with 3/4 cup of the marinade. Place the vegetables on a serving platter sprinkle with the basil. Serve the vegetables with the remaining marinade.
Citrus, Fennel & Olive Salad
1/4 cup pitted black olives
Up to 1/4 cup organic olive oil (to taste)
2 oranges, peeled
4tbsp lime juice
1 fennel bulb
4 red radishes
3-4 stalks of Tuscan kale
1 stick celery
Himalayan salt & freshly cracked black pepper
Prepare all of the vegetables and fruit by:
- Peeling and thinly slicing the oranges
- Trimming and thinly slicing the fennel, lengthways
- Very thinly slicing the radishes
- Thinly slicing the kale, and the celery stalk (discard the leaves, or save for juicing with your next juice
Next place the orange slices on a large plate or platter, and season with Himalayan salt and freshly cracked black pepper. Squeeze over a little of the lime juice to balance the sweetness of the orange a little.
In a medium bowl, toss the fennel, kale, radish, and celery with the other 3 tbsp of lime juice and add a pinch of the salt.
Now top the citrus with the veggie mix, and the black olives and drizzle the olive oil over the top to cover everything.
Serve cold, and fresh! This is my quick and easy summer salad recipe, and I hope you love it.
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Is this recipe for one or two people?
All recipes are for two, unless otherwise stated.
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A salad dressing made from leftovers!
This season is full of wonderful abundant early produce, most of which is prized for light bright flavors and textures. From delicate lettuces like butter, baby greens, and spring mix, to the subtle flavors of early radishes, baby cucumbers, herbs, and early squashes, these flavors need a dressing to enhance them without overwhelming.
And that is where your little leftovers come into play.
Any of these can be used to make a great creamy vinaigrette with the mellowing influence of dairy and added richness. Here, those dairy leftovers help emulsify the dressings and gentle the vinegar or citrus bite that can sometimes be a bit intense for these early season delicacies.
Think of this dressing as bridging the gap between a pure vinaigrette style and a full-on creamy dressing like a ranch, blue cheese, or Thousand Island. They stay loose and pourable, so they don&apost weigh down the less hearty vegetables that are the stars of this season, but still have great coating power so you get that perfect mouthful every time. And making it could not be easier.
¼ C (60 ml) olive oil
2 Tbsp (30 ml) lemon juice
2 Tbsp (30 ml) 100% orange juice
2 Tbsp (30 ml) Inverroche Coco L ‘Orange Gin
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
sea salt and freshly ground pepper
300 g mixed salad leaves, washed
½ cucumber, peeled into ribbons
2 spring onions, chopped (green part only)
1 large grapefruit, peeled and sliced
1 large orange, peeled and sliced
1 kiwi fruit, peeled and sliced
1 avocado, peeled and sliced
100 g walnuts, toasted and lightly crushed
100 g blue cheese, crumbled
- Author: Sonja Overhiser
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About ¾ cup 1 x
This zingy citrus salad dressing takes just minutes to make! It’s a lemon orange vinaigrette that livens up any salad.
- 2 tablespoons orange juice, plus zest of ½ orange
- 1 tablespoon lemon juice
- ½ tablespoon Dijon mustard
- ½ teaspoon maple syrup
- ¼ teaspoon kosher salt
- Fresh ground black pepper
- ½ cup olive oil
- . In a medium bowl, mix the orange juice, orange zest, lemon juice, mustard, maple syrup, salt and a grind of fresh black pepper.
- Gradually whisk in the olive oil 1 tablespoon at a time (8 tablespoons total), until creamy and emulsified. If desired, season with additional salt.
Keywords: Citrus Salad Dressing, Citrus Vinaigrette
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Published on November 14, 2019 / Last updated on December 26, 2020
Citrus Vinaigrette Salad Dressing Recipe
This Citrus Vinaigrette Salad Dressing Recipe is so good! With a bit of garlic and lemon pepper it’s a little bit spicy, but all the citrus flavoring makes it the perfect salad dressing for a winter citrus or spring salad!
The sun has finally returned to Southern California! I swear, we were still using our heater up until last week! So strange! Climate change is real! But I’m happy the warmer weather has returned because it means more grilling and eating dinner outside!
My mom is growing veggies, but they won’t be ready until late summer, but she does have lemon and orange trees (well, it’s her neighbors’ trees that hang over the fence, but she trades her neighbor avocados for some citrus), so I went over and picked some fruit for this spring Citrus Vinaigrette Salad Dressing.
I used our fruit picker to pick the lemons. It’s harder than it looks! You have to try to not take the whole tree off with the fruit (oops!) and not shake the tree too much that the fruit just falls off. My mom got the picker for her avocado tree, but the avocados aren’t doing as well this year because of the drought. Hopefully, with all the rain we received, we’ll be eating lots of guacamole next year.
Do you have any citrus trees in your yard? Or your neighbor’s yard? If so, you should definitely try this Citrus Vinaigrette Salad Dressing! If not, no worries because store-bought citrus is good, too!
It’s a super simple vinaigrette to make with just a few ingredients you probably already have in your pantry.
Citrus Vinaigrette Salad Dressing Ingredients:
- Fresh-squeezed orange juice
- Fresh-squeezed lemon juice
- Dijon mustard
- Extra virgin olive oil
You might notice that my “vinaigrette” recipe does not include vinegar as an ingredient however, the citrus juices act as an acidic “vinegar” within the recipe.
Also, a basic vinaigrette is usually made with 1 part vinegar to 3 parts oil and that’s where my recipe differs. Because I use the fresh-squeezed orange juice and fresh-squeezed lemon juice as my acid, but I also use it as a flavoring, I’ve included more of the acidic juices in my recipe than in a basic vinaigrette using the 1 to 3 ratio. Maybe that’s what makes it so good!
Store the vinaigrette in the refrigerator for up to 3 days. If you would like to keep it longer, be sure to omit the fresh garlic and pepper for food safety reasons as garlic combined with oil can form harmful bacteria.
If you make more than what you need for a salad, you can always use the leftovers on tomorrow’s salad or use it as a marinade for some grilled chicken!
My salad is just a simple salad made with arugula, oranges, walnuts, and feta cheese and topped with the Citrus Vinaigrette Salad Dressing.
Mixed Citrus and California Avocado Salad with Poppyseed Dressing
Have you ever seen a more beautiful salad? Swoon. Plus, it only takes 15 minutes (and zero cook time) to put this bright and refreshing dish together. The four types of citrus are complemented with creamy California Avocados, crunchy pistachios and a homemade poppyseed dressing. We have a feeling you&rsquore going to want to double the recipe.
2 tablespoons coconut milk
4 pieces assorted citrus fruit (such as grapefruit, Cara Cara oranges and clementine), peeled and segmented (see note)
2 ripe, fresh California Avocados—pitted, peeled and cubed
3 sprigs fresh mint, leaves torn
2 tablespoons pistachios, coarsely chopped
1 tablespoon extra-virgin olive oil
1. Make the Dressing: In a medium bowl, add the mayonnaise, lemon juice, poppyseeds, sugar and dry mustard and whisk until combined.
2. Assemble the Salad: On a serving platter, arrange the citrus segments and slices and California Avocado. Garnish with the mint, pistachio and flaky salt. Drizzle with the dressing, followed by a drizzle of olive oil.
Note: Use any type of sweet citrus you can get your hands on&mdashthe more variety, the better. Segment the medium-large ones (like grapefruit and Cara Cara oranges), and slice the small ones (like clementine) into rounds.
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.