BLOOD ORANGE VINAIGRETTE
Steps:
- Gather the ingredients.
- Place all of the ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.
- Drizzle over salad and enjoy.
Nutrition Facts : Calories 331 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, Sodium 2 mg, Sugar 2 g, Fat 36 g, ServingSize (4 servings), UnsaturatedFat 0 g
BLOOD ORANGE VINAIGRETTE
The sweet tang from blood oranges makes a beautiful vinaigrette. Toss it over your favorite greens, some fresh slices of blood orange, and a few candied nuts for an amazing salad.
Provided by CJ
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 6 g, Fat 13.6 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 44.2 mg, Sugar 5.2 g
BLOOD ORANGE SALAD
This is a salad created to really let blood oranges shine, both visually and flavour wise. Fennel is lightly dressed with just vinegar and olive oil because the idea here is that the juice from the blood oranges acts like a dressing. I couldn't resist using some of the vibrant ruby red juice to make a small amount of Blood Orange Dressing which I drizzle over just before serving. It looks great, and adds extra flavour!I also like that this salad requires very little salt - the natural sweetness from the oranges carries it.
Provided by Nagi
Categories Salad
Number Of Ingredients 9
Steps:
- Lightly pickle onion: Mix sugar and vinegar, then add onion and set aside for 15 minutes to lightly pickle (vinegar should just about cover onion). Drain, reserve pickling vinegar.
- Slice oranges, reserve juice: Cut rind from oranges, then slice into rounds. Reserve all juice on cutting board - you want around 2 teaspoons (if you're short, sacrifice a slice or two).
- Blood Orange Drizzle Dressing: Measure out 2 tsp pickling vinegar, shake/whisk with the reserved 2 tsp juice, 2 tbsp EVOO with a pinch of salt and pepper.
- Lightly dress fennel: Toss fennel in 1 tbsp onion pickling juice, remaining 2 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper.
- Assembling: Place 1/2 orange rounds on plate. Pile over 2/3 the fennel, litter with onion, parsley, place half remaining orange slices on top. Top with remaining fennel, oranges then onion. Sprinkle with parsley leaves. Just before serving, drizzle over the Blood Orange Dressing, mainly on the oranges so it doesn't stain the fennel too much. Serve immediately!
BUTTERNUT FARRO SALAD WITH BLOOD ORANGE VINAIGRETTE
This nutty farro salad is loaded with roasted butternut squash, cranberries, and toasted pecans, all topped with a tangy blood orange vinaigrette. It pairs perfectly with roasted chicken or pork, yet it's hearty enough to eat on its own for lunch.
Provided by France C
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Whisk blood orange juice, vinegar, mustard, maple syrup, salt, and black pepper together in a bowl. Slowly drizzle in olive oil while constantly whisking. Set vinaigrette aside.
- Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
- Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.
- Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from the oven and set aside to cool. Transfer farro to a medium-sized bowl to cool.
- Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette and toss to combine. Refrigerate salad for 20 minutes before serving.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 35.4 g, Fat 14.9 g, Fiber 3 g, Protein 4.3 g, SaturatedFat 1.8 g, Sodium 330.3 mg, Sugar 7.2 g
BLOOD ORANGE AND SPINACH SALAD WITH JALAPENO VINAIGRETTE
Looking for a unique salad to make for a fancy dinner? Adding blood oranges and jalapeno vinaigrette to fresh spinach will wow your guests.
Provided by Bibi
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside.
- Peel and remove pith from remaining 2 blood oranges and slice horizontally.
- Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 33.1 g, Cholesterol 15 mg, Fat 23.3 g, Fiber 5.5 g, Protein 6.8 g, SaturatedFat 4.6 g, Sodium 323.2 mg, Sugar 11.3 g
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