Recipe: Citrus Dressing, Orange Vinaigrette, Toasted Paprika Orange Vinaigrette

I haven't tried this yet but plan to since we, too have become fans of Hellman's Citrus Splash. I guess we will all have to "play" and see what we can come up with.

Citrus Dressing

1/2 c. light oil (maybe canola)
1Tbl. frseh orange juice
1 Tbl. balsamic vinegar
1 tsp. finely minced fresh ginger
1 Tbl. orange zest
1 sliced scallion

Mix well. Blend together. Set aside.

Here are two more, both from Bobby Flay.

Orange Vinaigrette

1 c. fresh orange juice
2 Tbl. chopped red onion
2 Tbl. fresh lime juice
1 tsp. Dijon mustard
1 tsp. Ancho chile powder
1 Tbl. red wine vinegar
1/2 c. olive oil
Salt and freshly ground pepper

In a saucepan over high heat, reduce the orange juice until it forms a ayrup. Let the syrup cool slightly.

In a blender, combine the orange syrup, onion, lime juice, mustard, chile powder and vinegar. Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. May be prepared 1 day ahead of time and refrigerated. Bring to room temperature before serving.

This one is supposed to be served over grilled fish but at least it gives some basic ideas to follow.

Toasted Paprika Orange Vinaigrette

1 Tbl. paprika, toasted
2 c. fresh orange juice, reduced to 1/4 cup
1/4 c. sherry vinegar
2 tsp. Dijon mustard
1 c. olive oil
Salt and freshly ground pepper

Heat a pan and add paprika, cook 1 minute. Remove and set aside. In small saucepan over high heat, reduce orange juice to a syrup. Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add oil until emulsified. Season with salt and pepper to taste. Drizzle over grilled fish.