Blood Orange Almond Vinaigrette Food
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 VINAIGRETTE
Finding blood oranges at the local market can be a bit tricky. Any variety will do well in this vinaigrette recipe, but if you have the choice go with a Moro or Tarroco orange.
Provided by Cucina Casalingo
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all 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.
Nutrition Facts : Calories 328.1, Fat 36.1, SaturatedFat 5, Sodium 1.6, Carbohydrate 2.2, Fiber 0.1, Sugar 1.3, Protein 0.2
BLOOD ORANGE ALMOND VINAIGRETTE
Serve with mixed greens, goats cheese, beets (red or golden) or raspberries. From the Organic Authority.
Provided by AmandaInOz
Categories Salad Dressings
Time 20m
Yield 1 1/3 cups
Number Of Ingredients 9
Steps:
- Bring blood orange juice to a boil in medium saucepan. Lower heat to a simmer and reduce until you have 1/3 cup of blood orange juice.
- In a medium bowl, combine reduced blood orange juice, vinegar, shallot, thyme and blood orange zest.
- Slowly drizzle oils into mixture while whisking until combined and thick. Season with salt and pepper to taste. Refrigerate until needed.
Nutrition Facts : Calories 1095.9, Fat 109, SaturatedFat 12, Sodium 5.8, Carbohydrate 31.9, Fiber 0.7, Sugar 23.4, Protein 2.4
ORANGE VINAIGRETTE
Provided by Bobby Flay
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- In a saucepan over high heat, reduce the orange juice until it forms a syrup. 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. Pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.
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