Blood Oranges tend to be sweeter than other oranges and are well known for their beautiful rich red colour. They are in season December through April, so enjoy them when you find them. We use them in a salad and juiced in the vinaigrette. White Balsamic vinegar does make a difference, a bit softer than some other vinegars, so the Blood Orange juice flavour comes through.
Blood Orange Salad and Vinaigrette
Generally, this makes 4 or 6 individual salads so we carb count based on servings. Use a sprinkle of nuts if you prefer, we have a nut allergy in the family and recently discovered “Three Farmers Crunchy Little Lentils”. They taste a bit nutty and are great on salads or a snack.
Ingredients
- 3 TBSP (45 gr) blood orange juice (1 – 1.5 oranges) 5 CHO
- 2 TBSP white balsamic vinegar 4 CHO
- ¼ cup olive oil 0 CHO
- 12 cups Baby greens or Inspired mixed greens 0 CHO
- 2/3 cup (210 gr) blood orange segments 20 CHO
- 8 – 12 thin slices shallot 0 CHO
- 4 – 6 tsp. Three Farmers Crunchy Little Lentils 3 CHO
TOTAL CHO 32 CHO
- 4 SERVINGS = 8 CHO EACH
- 6 SERVINGS = 5.3 CHO EACH
Instructions
- Juice 1 – 1.5 oranges, depending on their size for the marinade. Mix orange juice, White Balsamic vinegar and olive oil in a small dish. Set aside.
- Cut peel away from oranges, leaving no pith and cut into smaller segments. (The number of oranges will depend on their size and your trimming but think about 4 medium total for the salad and to taste).
- In a lager dish place all salad greens and toss with dressing.
- Place 2 cups salad greens on plate or any large margarita glass etc.
Top each salad with( 52 gr = 4 servings) (35 gr = 6 servings) orange segments, 2 slices of shallot (rings separated) and 1 tsp. Crunchy Lentils.
- Serve immediately.
