Blood Orange Caprese Salad Recipes

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BLOOD ORANGE SALAD WITH BLOOD ORANGE VINAIGRETTE



Blood Orange Salad With Blood Orange Vinaigrette image

This blood orange salad dressed in creamy and zesty blood orange vinaigrette makes for a delicious side or a light and refreshing meal. If you need something different to perk up your salad then this blood orange vinaigrette will sure do the trick. It is fresh, bright and so easy to make! Make the most of these gorgeous blood oranges while the season lasts, and this salad is one of the many ways you can enjoy this exotic citrus fruit!

Provided by Freda Dias

Categories     Salad Dressings     Salads

Time 15m

Number Of Ingredients 15

4 oz mix spring greens
8 oz blood oranges, (about 2 medium)
3 tbsp mozzarella pearls, (or any other cheese of choice)
2 tbsp toasted walnuts
1 bulb of fennel, ( halved lengthwise, cored, and thinly sliced )
1 avocado, (pitted and diced)
1/4 cup thinly sliced red onion
1/4 cup blood orange juice,
1 tsp blood orange zest
2 tbsp red wine vinegar
1/3 cup extra virgin olive oil
1 tsp honey, (optional)
1 tsp Dijon or whole-grain mustard
1/4 tsp salt, (or to taste)
1/4 tsp freshly cracked black pepper

Steps:

  • Zest the blood orange and juice about 2 medium blood orange or one large blood orange. You will need about a 1/4 cup of blood orange juice.
  • Slice the top and bottom of the orange, then slice the peels and pith using a pairing knife, trying to avoid as much of the flesh as possible. Slice the oranges or separate into segments. Remove the seeds if any.

BLOOD ORANGE CAPRESE SALAD



Blood Orange Caprese Salad image

A colorful twist on the classic caprese salad of mozzarella, basil and tomato, this one uses blood oranges in place of the tomato and is flavored with pomegranate instead of basil.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings (2/3 cup dressing).

Number Of Ingredients 10

1 cup pomegranate juice
2/3 cup sugar
1-1/2 teaspoons lemon juice
1 tablespoon brown sugar
6 lettuce leaves
4 medium blood oranges, peeled and cut into 1/4-inch slices
1 pound fresh mozzarella cheese, cut into 1/4-inch slices
6 teaspoons olive oil
1/4 cup pomegranate seeds
1/4 teaspoon salt

Steps:

  • In a small saucepan, combine the pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in brown sugar. Cool to room temperature., Line six salad plates with lettuce; top with orange and cheese slices. Drizzle with 1 teaspoon oil and 2 teaspoons pomegranate syrup (save remaining syrup for another use). Sprinkle with pomegranate seeds and salt.

Nutrition Facts : Calories 367 calories, Fat 21g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 212mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 2g fiber), Protein 14g protein.

BLOOD-ORANGE SALAD



Blood-Orange Salad image

Provided by Oliver Schwaner-Albright

Categories     dinner, easy, lunch, salads and dressings

Time 1h10m

Yield Serves 6

Number Of Ingredients 4

12 blood oranges, peel and pith removed
Pinch red pepper flakes
Salt
1/2 cup fruity olive oil

Steps:

  • Halve the oranges crosswise and break apart the sections into a bowl, trying not to press out too much juice. Cover and refrigerate for at least 1 hour.
  • Just before serving, toss the oranges with red pepper flakes and a pinch of salt, enough for both seasonings to be tasted. Divide among six plates and drizzle with olive oil.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 651 milligrams, Sugar 25 grams

BLOOD ORANGE SALAD WITH CARAMEL DRESSING



Blood Orange Salad with Caramel Dressing image

This salad's fresh and contrasting flavors will awaken your taste buds.

Provided by lutzflcat

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 8

3 cups arugula
2 chilled blood oranges, peeled and sliced
¼ small chilled red grapefruit, peeled and segmented
2 tablespoons pomegranate seeds
2 tablespoons white balsamic vinegar
1 tablespoon caramel syrup (such as Hershey's®)
¼ teaspoon sesame oil
2 tablespoons sliced almonds

Steps:

  • Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
  • Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 34.2 g, Fat 4.1 g, Fiber 5.6 g, Protein 4 g, SaturatedFat 0.4 g, Sodium 12.3 mg, Sugar 11.5 g

ESCAROLE, BLOOD ORANGE, AND WALNUT SALAD



Escarole, Blood Orange, and Walnut Salad image

This salad, with its blood orange vinaigrette, is sure to help beat the winter blues.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 9

1 large blood orange
1 medium head escarole, outer leaves discarded, remaining leaves torn into 1 1/2-inch pieces (about 10 cups)
2 celery stalks, cut 1/4 inch thick diagonally
1/2 cup celery leaves, preferably tender inner leaves
1/3 cup walnut halves, coarsely chopped
2 teaspoons extra-virgin olive oil
2 teaspoons champagne vinegar
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

Steps:

  • Cut ends off orange, then cut off peel, pith, and outer membrane following the curve of the fruit. Cut between each membrane to remove whole segments, and place in a small bowl. Squeeze juice from membranes into another bowl. (You should have about 2 tablespoons juice.) Discard membranes.
  • Cut each orange segment in half, and toss with escarole, celery stalks and leaves, and walnuts in a large bowl. Add reserved juice, oil, vinegar, salt, and pepper, and toss to coat. Serve immediately.

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