salad w/ blood oranges & blood orange vinaigrette


"Blood oranges are in abundant supply December through the month of June. They are smaller than an average orange with slightly rougher skin. The ingredients on the dressing are not in exact amounts because it needs to be taste-tested according to preference. This is a light, refreshing & flavorful salad. Enjoy!"
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15 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Cut one orange in half & squeeze out the juice using a juicer. Measure the juice in a measuring cup & set aside. Remove the peel from the second orange & separate the flesh into sections.
  2. Mix the vinegar, mustard, salt, & pepper in a small bowl until blended. Add 1/4 c. of reserved orange juice & blend. Add the olive oil & blend; taste for seasoning, adding more juice, mustard or oil depending on whether you prefer a tangy or not-so-tangy dressing.
  3. Place the lettuce in a salad bowl, add enough dressing to coat & toss. Add the orange sections & toss gently. Serve immediately.


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