Blood orange vinaigrette is a vibrant citrus dressing that will brighten up abundant salad choices throughout the year for you.
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Food Photography
My focus has been improving upon food photography skills. One way to accomplish this goal has been to start working my way through produce, alphabetically. The idea of photographing blood oranges for the first time got me very excited.
The completion of the “A” was accomplished before getting to the “B” and I am pleased with the results.
I am very excited to share both the photos and the recipe from “A”, which will be coming very soon. Hint, the “A” has a cousin that is orange in color and fuzzy.
Anyways, on to our “B” for blood orange, an incredibly beautiful citrus fruit and you never know what colors will be awaiting you inside!
How to make Blood Orange Vinaigrette
I like to make my vinaigrettes in a small blender, such as a magic bullet, nutribullet or small ninja so that the oil and vinegar emulsify together.
Mince two tablespoons of shallot and place in a bowl or small blender. To the shallots, add one teaspoon of minced garlic.
Juice one-third cup of blood orange, about one and a half to two oranges. Add the juice to the shallot mixture along with two tablespoons of white wine vinegar.
To the juice mixture, add one teaspoon of salt, two teaspoons of monk fruit sweetener and one teaspoon of Dijon mustard.
If mixing in a bowl, slowly whisk in two thirds cup safflower oil.
If mixing in a small blender, add the oil to the juice mixture and blend for ten seconds.
Adding fresh herbs is always a bonus. Thyme, mint, and parsley would all compliment this vinaigrette.
Looking for more great recipes? Try our sugar free raspberry sauce and basil pesto sauce.
Sugar free raspberry sauce 
Basil Pesto Sauce
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Blood Orange Vinaigrette-Low Carb
- Prep Time: 5-10 minutes
- Total Time: 5-10 minutes
- Category: sauces
- Diet: Gluten Free
Description
Blood orange vinaigrette is a vibrant citrus dressing that will brighten up abundant salad choices.
Ingredients
2 T shallots, minced
1 tsp garlic, minced
1/3 cup blood orange juice, fresh squeezed
2 T white wine vinegar
2/3 cup safflower oil
1 tsp kosher salt
2 tsp monk fruit sweetener
1 tsp dijon mustard
Instructions
Mince two tablespoons of shallot and place in a bowl or small blender.
To the shallots, add one teaspoon of minced garlic.
Juice one-third cup of blood orange, about one and a half to two oranges.
Add the juice to the shallot mixture along with two tablespoons of white wine vinegar.
To the juice mixture, add one teaspoon of salt, two teaspoons of monk fruit sweetener and one teaspoon of Dijon mustard.
If mixing in a bowl, slowly whisk in two thirds cup safflower oil.
If mixing in a small blender, add the oil to the juice mixture and blend for ten seconds.
Notes
Thyme, mint, and parsley would all compliment this vinaigrette.
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