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Blood Orange Vinaigrette

Blood Orange Vinaigrette

Ingredients (8)

  • 1/2 teaspoon finely grated blood orange zest
  • 3/4 cup freshly squeezed blood orange juice (from 3 to 4 medium oranges)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons finely chopped shallots
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup vegetable oil
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Nutritional Information
  • Calories526
  • Fat55.48g
  • Saturated fat3.63g
  • Trans fat0.42g
  • Carbs8.73g
  • Fiber0.63g
  • Sugar6.0g
  • Protein0.8g
  • Cholesterol
  • Sodium319.18mg
  • Nutritional Analysis per serving (3 servings) Powered by

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This vivid, citrusy dressing gets sweetness from blood oranges, tartness from lemon juice, and some zing from shallots and whole-grain mustard. Try it on a simple salad of mâche and toasted, slivered almonds, or drizzle it over roasted beets and segmented blood oranges for a light winter salad.

This recipe was featured as part of our Cooking with Winter Ingredients story.

Instructions

Place all of the ingredients except the oil in a medium, nonreactive bowl and whisk to combine. While whisking continuously, add the oil in a slow, steady stream until it’s fully incorporated. Refrigerate in a container with a tightfitting lid for up to 4 days.
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