Blood Orange Vinaigrette Salad Dressing

Course: Sauce

Cuisine: American, Fusion

Diet: Vegan, Vegetarian

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 50kcal

Author: Jazzmine Woodard

Fall and winter salad dressing made with fresh blood orange juice, apple cider vinegar, and a few other ingredients

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Equipment

1 airtight container

Ingredients

½ cup blood orange juice about 2 to 3 fresh blood oranges
½ cup olive oil
3 tablespoons maple syrup
3 tablespoons apple cider vinegar
1 ½ teaspoon poppy seeds
¼ teaspoon ground ginger
sea salt to taste

Instructions

Add blood orange juice, olive oil, maple syrup, apple cider vinegar, poppy seeds, ginger, and sea salt to an airtight container.
Seal container and shake vigorously to combine.

Notes

Preparation

This recipe multiplies easily to batch for serving larger crowds or making ahead and storing. You can use a blender or food processor to properly emulsify the ingredients and save yourself the labor when doubling or tripling the recipe.

You can make the dressing days ahead of time. Be sure to shake it well before serving as separation will occur.

Storage

Store in an airtight container in the refrigerator and it will keep for up to two weeks. Allow to come to room temperature before using so that it can be mixed.

You can freeze vinaigrette but it is not recommended as it is likely to separate before freezing and the flavors tend to be muted once thawed. If you need to freeze this blood orange dressing, I recommend first dividing it up into ice cube molds so that it will freeze more quickly (making it less likely to separate) and can be thawed quickly and easily in individual servings.

Nutrition