Fresh and Flavorful!! Orange Citrus Vinaigrette Salad Dressing!!

Today I wanted to share with you this delicious, orange, citrus vinaigrette salad dressing that was used in our chicken and citrus super food salad that we shared a couple of days ago!  Vinaigrette dressing may be a foreign thing to some people and maybe you just never thought about making your own dressing.  I am here to tell you that this fancy sounding delight is not only easy, but you won't ever want to buy bottled dressing again!  

Basic vinaigrette starts with a simple ratio.  All you have to remember is this.  2 to 1, oil to vinegar.  I have used 1/2 cup of white wine vinegar and 1 cup of extra virgin olive oil.  From there it is up to you.  Yes, you can simply sprinkle some salt and pepper in there and be done.  However vinaigrette can be so much more.  With the proper building blocks you can go just about anywhere.  Every cuisine has their own version of this simple and delicious dressing.

Today we are going a bit more Mediterranean with our dressing.  We are adding the juice and zest of one small orange along with about a tablespoon each of honey and Dijon mustard.  We are seasoning the dressing with a good pinch of salt, cracked black pepper and dried tarragon.  This will give things a delicious herbaciousness that will amplify the flavor profile and stand up to the sturdy flavors in the salad I intend to use this on.  

Don't limit yourself to what I have shown here.  You can switch out the white wine vinegar for red wine vinegar, rice wine vinegar or balsamic.  You can switch up the olive oil for a more neutral oil like sunflower or safflower or even grapeseed oil or light sesame oil.  You can switch out the orange for a lemon, lime, grapefruit or if you are brave and daring, pick up a Buddha hand and squeeze that!  You can use bottled yuzu juice if you like or even the juice and zest of a pomello.  The possibilities are endless.  Make this dressing to suit your preferences and your likes.  Don't like tarragon?  Add basil, oregano, parsley, or a bit of Italian seasoning or Herbes De Provence.  You can add salt and pepper to taste.  You can change the sweetener.  I used honey, but you can use regular sugar, brown sugar, coconut sugar, molasses, maple syrup, agave nectar, brown rice syrup or, no sweetener at all. I find that the dressing needs a bit of sweet to offset the bold acid nature it has, but you be the creator of your dressing.  Just be sure to taste as you go to be sure it is what you like.

I hope you give this simple and delicious orange citrus vinaigrette dressing a try and I hope you love it!

Happy Eating!

A printable version of this recipe is available here: http://bit.ly/2iuvBfo

You can see how I made this in my YouTube video here:  

Noreen's Kitchen

Orange Citrus Vinaigrette

Ingredients

½ cup white wine vinegar 1 cup extra virgin olive oil 1 tablespoon honey 1 tablespoon Dijon mustard ¼ cup fresh orange juice

1 tablespoon fresh orange zest ½ teaspoon salt ½ teaspoon cracked black pepper 1 teaspoon dried tarragon

Step by Step Instructions

Place all ingredients into a pint jar.  Place the lid on the jar and shake well.

Any leftovers should be stored in the refrigerator for up to two weeks. 

This dressing is great on salad or as a marinade for meat or as a dip for crusty bread as an appetizer. 

Meatless Never Tasted So good! Vegetable Stacks ~ Vegetarian Sheet Pan Dinner!!

Here is a great dinner option for meatless Monday or any day!  Vegetable stacks, vegetarian sheet pan dinner is easy to make and nobody in your family is going to miss the meat!  We really enjoyed this meal and served along with some ancient grains blend that I cooked up in the pressure cooker, this meal was simply delicious!  

We have been wanting to share this for a while and we have had it a couple of times so far this summer and we all really enjoy the simplicity of this meal.  Super simple to make and even the leftovers can be folded into leftover rice, quinoa or couscous for an awesome riff on a tabbouleh salad the next day!

I used some giant portobello mushroom caps from the warehouse store and some thick sliced eggplant, yellow and zuccini squash along with some thick sliced Vidalia onions.  I marinated each veggie in a zip top bag with some of our favorite zesty Italian dressing for 15 to 20 minutes then laid them on a sheet pan lined with a silicone baking mat.  

We baked off the veggies for 20 to 25 minutes until they reached our desired doneness and then created our vegetable stacks on top of the prepared quinoa blend that had been prepared pilaf style.

You can always change up the dressing/marinade and make this with a delicious teriyaki or Asian sesame dressing, or Greek, French or even just some oil and balsamic vinegar would be great!  You decide which direction to take.  No matter what you choose I know it will be delicious!

I hope you give this vegetarian sheet pan dinner a try and I hope you love these vegetable stacks!

Happy Eating!

You can get a printable version of the recipe here:  http://bit.ly/1UwjWb2



You can see how I did this in my YouTube video:

Noreen's Kitchen

Vegetable Stacks

Vegetarian Sheet Pan Dinner

Ingredients

4 portobello mushroom caps 2 medium sized eggplant 2 large sweet onions 2 zucchini

2 yellow squash 2 cups marinade or dressing of choice salt and pepper to taste

Step by Step Instructions

Preheat oven to 375 degrees.

Clean the gills from the portobello mushrooms and set aside.

Slice eggplant, and squash into 1/2 inch slices.

Slice onion in 1/2 thick slices and place on skewers to make turning easier.  I put two slices per skewer.

Place 1/2 cup of dressing or marinade into a zip top bag and add the mushroom caps.  Seal the bag and distribute the dressing to coat the mushrooms.  Set aside for 15 t0 20 minutes.

Do the same with the rest of the vegetables and allow them to marinate for at least 15 minutes.

Lay the vegetables in a single layer on two sheet pans that you have lined with either foil or silicone mats.

Bake for 20 to 25 minutes or until the vegetables reach your preferred doneness. 

Remove from oven and allow to sit for five minutes before preparing the stacks.

Build stacks by arranging a bed of quinoa, rice or couscous on the bottom of the plate and stacking a mushroom cap on the bottom then squash, onion and topping of with a slice of eggplant.

You can sprinkle with parsley or drizzle with more dressing or marinade if desired before serving.

This is a dish best eaten fresh, however leftover roasted vegetable can be chopped and mixed with any of your leftover rice, quinoa or couscous to make a version of tabbouleh salad that you can eat as a lunch the next day.