Blood Orange Vinaigrette
This beautiful blood orange vinaigrette is tangy, tart, sweet, and savory all in one dressing!
Servings: 8
Calories: 130kcal
Cost: $5
Equipment
- 1 mason jar with lid
Ingredients
- 1/2 cup extra virgin olive oil
- 2 blood oranges to squeeze for 1/3 cup juice
- zest from one of the blood oranges
- 2 tablespoon white wine vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon shallots, finely chopped
Instructions
- Add olive oil to a pint-size mason jar. Wash one of the blood oranges thoroughly, then zest the outside of the orange into the jar of oil. You can zest anywhere from 1/2 to 3/4 of the orange, depending on its size. Aim for around 1 tsp of zest.1/2 cup extra virgin olive oil, zest from one of the blood oranges
- Quarter the blood oranges and squeeze the juice into a separate jar or cup and measure out 1/3 cup juice. Remove any seeds that fall in while juicing. Pour the juice into the jar of oil.2 blood oranges
- Add the white wine vinegar, honey, dijon, salt, pepper, garlic powder, and shallots. Put a lid on the jar and shake vigorously to mix.2 tablespoon white wine vinegar, 1 tablespoon honey, 1 teaspoon dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon garlic powder, 1 tablespoon shallots, finely chopped
Video
Notes
Store in the mason jar with a cap in the refrigerator. Use within 3-4 days.
If the oil in the dressing starts to solidify in the cold, remove from the fridge an hour before you want to eat it so it can warm up, then shake to remix. You can also set the jar in a bowl of warm water for a few minutes, then shake.
Nutrition
Calories: 130kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 80mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg
