When it comes to making a salad the dressing is just as important as the vegetables you put in it. Many dressings that come bottled in the supermarket contain added processed sugar and other not so good for you ingredients. It defeats the purpose of eating a salad if you are adding a sugary low nutrient dressing on top of your fresh and nutritious greens.
Making my own natural vinaigrette dressing allows me to get creative with the ingredients by coming up with unique flavor combinations while saving money. This blood orange vinaigrette recipe is my way of having an appetizing dressing to top off my salads while avoiding the high calorie processed ones.
This vinaigrette is light and the blood orange juice gives it a tangy citrus flavor. You can use the juice from a freshly squeezed blood orange or bottled blood orange juice if you cannot find any blood oranges. Whole Foods sells bottled blood orange juice in the refrigerated juice section of the store.
The vinaigrette is also made with rice vinegar, garlic, dijon mustard, agave nectar and doesn’t contain any oil. This recipe is easy to make just add all of the ingredients into a blender and blend on low until you can’t see any pieces of garlic in the vinaigrette. Serve this vinaigrette over a simple salad filled with greens and your favorite vegetables. This dressing will keep in the refrigerator for up to one week.
Blood Orange Vinaigrette Dressing
Get the printable recipe here.
Yield: 1 ¼ cups
Ingredients:
¼ blood orange juice
¼ cup rice vinegar
2-3 garlic cloves
1 teaspoon Dijon mustard
1 tablespoon agave nectar
½ cup water
Directions:
1. In a blender combine all ingredients and blend until smooth.
2. Store in an airtight container and place in the refrigerator until ready to use.
