Blood Orange Salad with Citrus Vinaigrette is a healthy and complexly flavored recipe designed for keeping New Year's resolutions.
It’s time to start anew. The onset of a new year always brings about a renewed sense of optimism and positive intentions, in life and in our eating habits. After a very relaxing (a bit too indulgent) holiday spent with family, we are ready to make a concerted effort to shed some of those unwanted pounds. The challenge is real.
Keith created a Blood Orange Salad with Citrus Vinaigrette which is not just delicious, but a step in the right direction. For me, any dietary restrictions I impose upon myself must focus on foods that I like to eat; I have to trick myself into eating healthy. Making salads new, interesting, and tasty is a challenge that I give Keith all the time.
The key to this salad is the addicting Citrus Vinaigrette. Keith combined sweet and juicy seasonal citrus fruits to create a delectable dressing that I want to smother on everything. It makes any salad sing, but it really adds complexity to this otherwise simple combination of bibb lettuce, onions and oranges. The candied pecans give every bite texture and pop. We’re ready for the new year and all that it has in store, and this is one healthy start.
Looking for a healthy fresh start? Try some of our other favorite recipes: Grilled Shrimp Salad with Bourbon Vanilla Vinaigrette, Blueberry Swirl Energy Cups, Grilled Salmon with Caribbean Mango Glaze, Sweet & Tangy Blueberry Vinaigrette
Blood Orange Salad with Citrus Vinaigrette
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4 portions 1x
- Category: Salad
- Cuisine: American
Description
A great winter salad that is flavorful and healthy, focusing on seasonal citrus
Ingredients
- FOR DRESSING:
- 3 blood oranges
- 1 mandarin orange
- 1 lime
- 2 tsp sugar
- ¼ C white vinegar
- ¼ C olive oil
- 1 clove garlic
- dash white pepper
- FOR THE NUTS:
- 1 C pecan halves
- ½ tsp salt
- 1 tbsp. olive oil
- 1 tbsp. sugar
Instructions
- To prepare dressing, squeeze juice of 2 blood oranges and lime into a bowl (try to get the pulp into the bowl as well).
- Add the sugar, vinegar, white pepper and crushed garlic and mix thoroughly.
- While whisking dressing, slowly drizzle olive oil in.
- TO MAKE PECANS:
- In a medium saute pan place oil and pecans and toss over medium heat, add salt and sugar and toss for 5 minutes. Remove from pan and allow to cool
- We tossed Bibb lettuce with orange segments and dressing and topped with pecans and red onions.
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