Green Salad with Blood Orange Vinaigrette

This weekend is Memorial Day Weekend in the US and it’s a three day weekend. Do you have a special plan? We’ll be attending my husband’s high school friend’s wedding on Saturday. We had other plans including visiting friends’ newborn twins but we had to postpone since our family is still sick. Now that our schedule is wide open, I’m really hoping to relax and catch up on some stuff that I haven’t had a chance to do – like organizing my kids’ art work and developing pictures to make albums, catching up on my TV shows, and so on. Since I started this website, I had to re-prioritize my time… so this weekend might be a good time to catch up.

I realized I haven’t posted a salad recipe for a while so today I’d like to share Blood Orange Vinaigrette recipe. Maybe you can try this dressing for your Memorial Day weekend BBQ salad. When I saw this salad dressing at Beth’s website at Beth Michelle last month, I immediately wanted to try. I love citrus flavor in any kind of food, from dessert to dressing. It’s very refreshing and my husband and I loved it. It’s very simple to make and the blood orange looks pretty on the salad. I hope you enjoy this refreshing vinaigrette. Thank you Beth!

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4.60 from 5 votes

Green Salad with Blood Orange Vinaigrette

by Namiko Hirasawa Chen

It’s very refreshing and simple to make! The blood orange looks pretty on the salad!  I hope you enjoy this refreshing vinaigrette.

Prep: 20 minutes mins

Total: 20 minutes mins

Servings: 2

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Ingredients  

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• green salad
• 1-2 blood oranges
• 1 lemon

Dressing:

• 3 Tbsp extra virgin olive oil
• 2 Tbsp blood orange juice
• 1 Tbsp lemon juice
• 1 shallot (finely minced)
• 1 tsp white wine vinegar
• ½ tsp blood orange zest
• ¼ tsp lemon zest
• ¼ tsp Diamond Crystal kosher salt
• freshly ground black pepper

Instructions

• Gather all the ingredients.
  
• Zest blood orange and lemon.
  
• Thinly slice blood orange for garnish. If you want to add more slices of blood orange in your salad, use 2 blood oranges so you have enough to get blood orange juice.
  
• In a small bowl, combine all the dressing ingredients and whisk until combined.
  
• Serve green salad on a plate and put blood orange. Drizzle the dressing right before you serve.
  

Notes

The recipe is slightly adapted from Beth Michelle.

Nutrition

Calories: 203kcal, Carbohydrates: 19g, Protein: 2g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Sodium: 154mg, Potassium: 349mg, Fiber: 4g, Sugar: 10g, Vitamin A: 654IU, Vitamin C: 87mg, Calcium: 55mg, Iron: 1mg