This blood orange salad dressed in creamy and zesty blood orange vinaigrette makes for a delicious side or a light and refreshing meal. If you need something different to perk up your salad then this blood orange vinaigrette will sure do the trick. It is fresh, bright and so easy to make! Make the most of these gorgeous blood oranges while the season lasts, and this salad is one of the many ways you can enjoy this exotic citrus fruit!
It’s how funny how the weather plays games! Just when I plan on posting a salad that I prepared assuming it would be warm and sunny, the weather totally flips and it’s cold, thanks to the Arctic cold front! Sigh!
Blood oranges have a red colored flesh due to the presence of anthocyanin pigment. They are sweet with a hint of raspberry flavor. Blood oranges are in stores now until May. And If I spot them, I inadvertently pick up some. Then the thought crosses my mind, which I’m sure is very common amongst food bloggers, as to what you can do with that ingredient. Of course, you can just eat it, right? But no, we still want to make something with it.
Last year, I made this delicious blood orange marmalade which was really so good! And since it was a small batch, it was wiped out in a matter of days. This time I used up some of the blood oranges to make this blood orange salad dressing . As I mentioned, I’m incorporating more salads in my diet these days, so it’s all about experimenting with different salad dressing recipes. As good as a simple olive oil and vinegar dressing is, you are bound to get bored with it.
Blood oranges are used two ways in the gorgeous blood orange salad. One, they are zested and juiced to make an amazing vinaigrette and second, they are then peeled and sliced to make the salad.
Citrus fruits are amazing in salad dressings, I love their fresh, zingy, flavors! This blood orange olive oil dressing is such a cinch to make at home. It will brighten up even the most boring and uninteresting salad. The gorgeous and pretty pink shade is a treat to look at! For me, food is all about eating with my eyes first!
- INGREDIENTS NEEDED TO MAKE BLOOD ORANGE VINAIGRETTE
- STEP BY STEP INSTRUCTIONS TO MAKE BLOOD ORANGE VINAIGRETTE
- HOW TO MAKE BLOOD ORANGE SALAD WITH BLOOD ORANGE VINAIGRETTE?
- Blood Orange Salad With Blood Orange Vinaigrette
INGREDIENTS NEEDED TO MAKE BLOOD ORANGE VINAIGRETTE
You ought to make this refreshing blood orange vinaigrette often now that blood oranges are in season. It doesn’t need a truckload of ingredients to make this simple citrusy dressing. You will only need,
Blood Oranges: The zest and freshly squeezed juice of the blood oranges.
Vinegar: I’ve used red wine vinegar for this blood orange vinaigrette recipe. The sharp taste of the red wine vinegar complements the naturally sweet blood oranges. Balsamic vinegar would also be great but it would offset the color of the blood oranges and the resultant salad dressing would not have such a pretty color. If the color is of least concern to you, feel free to use a good quality balsamic vinegar. A good, aged balsamic vinegar also pairs well with the blood oranges, but you will have to add some lemon juice to increase the acidity and sharpness. Other good options to use are apple cider vinegar, white wine vinegar or white balsamic vinegar.
Oil: I prefer to use extra virgin olive oil in most of my salad dressings, but you could also use avocado oil, grapeseed oil, or any other nut-based oil.
Salt & freshly cracked pepper
Other ingredients: If you like a zestier salad dressing add some lemon juice. You can also add finely chopped shallots, onions, or freshly minced garlic, herbs etc. I’ve shared important notes on the storage of salad dressings with fresh garlic and herbs. Please refer to this balsamic vinaigrette post for details.
WHAT’S IN THIS BLOOD ORANGE SALAD?
You will need blood oranges of course! But if you can’t find them, any other variety of orange will work just as well.
Besides that, you will need some greens , spring mix, lettuce anything you like.
And some nut or seeds : I’ve used walnuts today! Almonds, cashew nuts or pistachios are also lovely here! For a nut-free option, you may use sunflower or pumpkin seeds, or even some croutons for crunch.
Cheese : I had picked up some mozzarella pearls that were sitting in the refrigerator! So I added them in this salad. Feta cheese, Gorgonzola or goat cheese are my other go-to options for a flavor variation in this blood orange salad
Optional ingredients:
Avocado: I actually wanted to add avocados, but I just forgot to pick some up! So I skipped it, I highly recommend you add some if you have. The creaminess adds a nice contrast to the citrusy flavors.
Red onions: I usually love to add red onions in my salads, but I skipped it this time.
Fennel: The licorice flavor of fennel works in harmony with any citrus fruit.
Beet: Roasted beets are great in this salad too. The earthy, sweetness of the beets pairs well with citrus fruits too.
That’s all there is to make this easy blood orange salad! I hope you will give this easy salad with blood orange vinaigrette a go. Especially, the dressing, you must definitely try that, it’s so good on any salad.
MORE SALAD RECIPES TO TRY
- Strawberry Spinach Salad
- Caprese Salad
- Watermelon Cucumber Feta Salad
- Mediterranean Quinoa and Chickpea Salad
STEP BY STEP INSTRUCTIONS TO MAKE BLOOD ORANGE VINAIGRETTE
FOR THE BLOOD ORANGE VINAIGRETTE
2.Shake well until emulsified. Alternatively, add all the ingredients except the olive oil in a medium-sized bowl. Avoid using a steel bowl. Slowly stream in the olive oil, and whisk until the dressing is emulsified. or add everything in a blender and blend until emulsified. Taste the dressing by dipping a salad green and adjust accordingly.
FOR THE BLOOD ORANGE SALAD
1.Make sure the greens are dry. Add 2 to 3 tablespoons of the vinaigrette and toss the greens gently with your hands.
2.Transfer the greens to the serving platter, place blood orange slices, sprinkle nuts, cheese and other ingredients (diced avocado/sliced fennel/red onions etc), if using all over the greens.
3.Drizzle some more dressing and serve immediately. Do not dress the greens/salad until ready to serve or else the greens will wilt. Prep all the ingredients and prepare the salad just before serving. You will need about 1/2 of the dressing quantity for this recipe, you may refrigerate the remaining up to a week or scale the dressing recipe to half.
HOW TO MAKE BLOOD ORANGE SALAD WITH BLOOD ORANGE VINAIGRETTE?
Blood Orange Salad With Blood Orange Vinaigrette
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
Blood Orange Salad
- 4 oz mix spring greens
- 8 oz blood oranges, about 2 medium
- 3 tbsp mozzarella pearls, or any other cheese of choice
- 2 tbsp toasted walnuts
Optional ingredients for the salad
- 1 bulb of fennel, halved lengthwise, cored, and thinly sliced
- 1 avocado, pitted and diced
- 1/4 cup thinly sliced red onion
For the blood orange vinaigrette
- 1/4 cup blood orange juice,
- 1 tsp blood orange zest
- 2 tbsp red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 tsp honey, optional
- 1 tsp Dijon or whole-grain mustard
- 1/4 tsp salt, or to taste
- 1/4 tsp freshly cracked black pepper
Instructions
- Zest the blood orange and juice about 2 medium blood orange or one large blood orange. You will need about a 1/4 cup of blood orange juice.
- Slice the top and bottom of the orange, then slice the peels and pith using a pairing knife, trying to avoid as much of the flesh as possible. Slice the oranges or separate into segments. Remove the seeds if any.
FOR THE BLOOD ORANGE VINAIGRETTE
- Add all the ingredients in a jar, close with a tight-fitting lid.
- Shake well until emulsified. Alternatively, add all the ingredients except the olive oil in a medium-sized bowl. Avoid using a steel bowl. Slowly stream in the olive oil, and whisk until the dressing is emulsified. or add everything in a blender and blend until emulsified. Taste the dressing by dipping a salad green and adjust accordingly.
FOR THE BLOOD ORANGE SALAD
- Make sure the greens are dry. Add 2 to 3 tablespoons of the vinaigrette and toss the greens gently with your hands.
- Transfer the greens to the serving platter, place blood orange slices, sprinkle nuts, cheese and other ingredients (diced avocado/sliced fennel/red onions etc), if using all over the greens.
- Drizzle some more dressing and serve immediately. Do not dress the greens/salad until ready to serve or else the greens will wilt. Prep all the ingredients and prepare the salad just before serving. You will need about 1/2 of the dressing quantity for this recipe, you may refrigerate the remaining up to a week or scale the dressing recipe to half.
I would love to hear from you if you do! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Blood Orange Salad With Blood Orange Vinaigrette
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
Blood Orange Salad
- 4 oz mix spring greens
- 8 oz blood oranges, about 2 medium
- 3 tbsp mozzarella pearls, or any other cheese of choice
- 2 tbsp toasted walnuts
Optional ingredients for the salad
- 1 bulb of fennel, halved lengthwise, cored, and thinly sliced
- 1 avocado, pitted and diced
- 1/4 cup thinly sliced red onion
For the blood orange vinaigrette
- 1/4 cup blood orange juice,
- 1 tsp blood orange zest
- 2 tbsp red wine vinegar
- 1/3 cup extra virgin olive oil
- 1 tsp honey, optional
- 1 tsp Dijon or whole-grain mustard
- 1/4 tsp salt, or to taste
- 1/4 tsp freshly cracked black pepper
Instructions
- Zest the blood orange and juice about 2 medium blood orange or one large blood orange. You will need about a 1/4 cup of blood orange juice.
- Slice the top and bottom of the orange, then slice the peels and pith using a pairing knife, trying to avoid as much of the flesh as possible. Slice the oranges or separate into segments. Remove the seeds if any.
FOR THE BLOOD ORANGE VINAIGRETTE
- Add all the ingredients in a jar, close with a tight-fitting lid.
- Shake well until emulsified. Alternatively, add all the ingredients except the olive oil in a medium-sized bowl. Avoid using a steel bowl. Slowly stream in the olive oil, and whisk until the dressing is emulsified. or add everything in a blender and blend until emulsified. Taste the dressing by dipping a salad green and adjust accordingly.
FOR THE BLOOD ORANGE SALAD
- Make sure the greens are dry. Add 2 to 3 tablespoons of the vinaigrette and toss the greens gently with your hands.
- Transfer the greens to the serving platter, place blood orange slices, sprinkle nuts, cheese and other ingredients (diced avocado/sliced fennel/red onions etc), if using all over the greens.
- Drizzle some more dressing and serve immediately. Do not dress the greens/salad until ready to serve or else the greens will wilt. Prep all the ingredients and prepare the salad just before serving. You will need about 1/2 of the dressing quantity for this recipe, you may refrigerate the remaining up to a week or scale the dressing recipe to half.
These eggless chocolate cookies or chocolate shortbread biscuits, call them what you may, are a crispy, crumbly and a delicious treat. These are great with some milk, tea or coffee. A handful of cashew nuts thrown in for good measure, add a wonderful crunch for texture!
The other day, I was sorting through my folders of what seemed like a zillion pics, and came across this folder titled chocolate cashew cookies! I apparently had even drafted the recipe, clicked the pictures and somehow, just somehow had completely forgotten to share it here. Does that happen to you too? Like something just slips off your mind completely.
I like to have some posts prepared in my kitty. Sometimes, unexpected events tend to put a break in blogging. I’ve been through that before, and I can’t even explain how difficult it is to get back from a break. So, I like having something as a back up to keep me on track.
Anyway, I’m glad I came across the folder so that I can share that recipe of this easy eggless chocolate cookies with you guys. Who needs to wait for Holiday baking, right? These cookies are great anytime! After all, is there anyone who doesn’t love anything with chocolate?
The base of this recipe is from my favorite Karachi bakery fruit biscuits, slice, and bake, cookie recipe . Have you tried that yet? It is one of the most tried and tested recipes from my blog. I modified it to make some chocolate cookies and they turned out pretty great. I love the versatility of that cookie dough. It yields the most amazing, tender, and crumbly, yet crispy cookie, that is free of eggs and can easily be made vegan as well.
I swapped the cornstarch in that recipe with some cocoa powder and I added cashew nuts on a whim. I had them lying in my pantry, so threw some in the batter. When I cut the slices, I must admit it looked pretty, with pieces of cashew nuts scattered randomly.
- WHAT DO YOU NEED TO MAKE THESE EGGLESS CHOCOLATE COOKIES?
- HOW TO MAKE SLICE AND BAKE CHOCOLATE COOKIES?
- STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS CHOCOLATE COOKIES | SLICE AND BAKE CHOCOLATE COOKIES
- HOW TO MAKE CHOCOLATE COOKIES?
- Chocolate Cookies {Eggless, Slice And Bake Cookies}
WHAT DO YOU NEED TO MAKE THESE EGGLESS CHOCOLATE COOKIES?
These Indian style chocolate biscuits are crispy and crumbly like the traditional Scottish shortbread. And to make them, you will need,
- Flour
- Cocoa powder
- Powdered Sugar
- Butter
- Vanilla extract (optional)
- Chopped nuts of your choice, this is optional too. You may add some chocolate chips instead to make eggless double chocolate cookies.
HOW TO MAKE SLICE AND BAKE CHOCOLATE COOKIES?
This eggless chocolate cookies recipe requires 5 steps
- Make the dough
- Shape the dough into a log
- Refrigerate it until firm
- Slice the firm cookie dough log
- And finally, bake the slices
Five steps may seem like a lot for a simple cookie, but if you look closely it isn’t that much really. If your kids love crispy cookies, they will definitely enjoy these.
That’s about it! I’m sure you have these ingredients in your pantry right now. So you definitely ought to try it. If not now, then do bookmark this page right away, to try it out during the Holidays!
DON’T FORGET TO CHECK OUT THESE EGGLESS COOKIE RECIPES TOO
- Eggless Bourbon biscuits
- Eggless badam pista biscuits, Karachi bakery style
- Coconut cookies
- Nankhatai (Indian shortbread cookies)
- Cumin cookies (Jeera biscuits)
- Swedish Thumbprint cookies
- Linzer Cookies
- Scottish shortbread cookies
- Digestive biscuits
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS CHOCOLATE COOKIES | SLICE AND BAKE CHOCOLATE COOKIES
1.Sift the flour and cocoa powder in a sufficiently large mixing bowl.
2.Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
3.Add vanilla extract and mix well.
4.Now switch to the lowest speed and add the flour. Gently bring everything together until the dough is soft. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk.
5.Add the chopped cashew nuts and fold in the cookie dough.
6.Divide the dough into two parts. Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
7.Preheat the oven to 180 degrees C/350 degrees F. Line two baking sheets with parchment paper. Or bake in two batches. Remove the log from the refrigerator. Keep it on the counter for 5-10 minutes. Using a sharp knife, cut 1/4 inch thick slices.
8.Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. If you are baking in two batches, keep the sliced cookies in the refrigerator, let the baking sheet cool completely, then place the second batch of cookies and bake.
9.Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.
NOTES
1.The butter should be soft but not so soft that it is mushy. If you push the butter with your finger, it should slide with some resistance, leaving a dent behind. That is the correct consistency of the butter to be used in this recipe. Leave it for no more than 1 hour on the countertop to reach this stage. When the butter is too soft, you may end up using more flour as the dough might be sticky. Simply avoid this situation by ensuring the butter is not too soft.
2.For a more chocolatey flavor, increase the cocoa powder to 1/4 cup. If the dough seems too dry and crumbly, then add some milk(a teaspoon at a time) and mix until you have a soft workable dough.
3.You may skip the nuts for a nut-free version, or add any nut or a mixture of nuts of your choice.
4.You can skip making slice and bake cookies. Shape the prepared dough into balls, flatten them slightly and transfer to a sheet lined with parchment paper. You can bake right away or refrigerate the cookies at this point (if it too hot and humid) for about 30 minutes so that they do not spread out much.
5.To store these eggless chocolate cookies: Store them in an airtight container, they will keep well for two to three weeks.
HOW TO MAKE CHOCOLATE COOKIES?
Chocolate Cookies {Eggless, Slice And Bake Cookies}
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml. Make sure all ingredients are at room temperature
- 1 cup (143 grams) all-purpose flour, spooned and leveled
- 2 tbsp (14 grams) cocoa powder
- 1/2 cup salted butter, softened
- 1/2 cup confectioner’s sugar/powdered sugar
- 1/3 cup coarsely chopped unsalted cashew nuts
- 1 tsp vanilla extract
Instructions
- Sift the flour and cocoa powder in a sufficiently large mixing bowl.
- Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
- Add vanilla extract and mix well.
- Now switch to the lowest speed and add the flour. Gently bring everything together until the dough is soft. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk.
- Add the chopped cashew nuts and fold in the cookie dough.
- Divide the dough into two parts. Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
- Preheat the oven to 180 degrees C/350 degrees F. Line two baking sheets with parchment paper. Or bake in two batches. Remove the log from the refrigerator. Keep it on the counter for 5-10 minutes. Using a sharp knife, cut 1/4 inch thick slices.
- Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. If you are baking in two batches, keep the sliced cookies in the refrigerator, let the baking sheet cool completely, then place the second batch of cookies and bake.
- Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.
Notes
Nutrition
Did you try this eggless chocolate biscuit recipe? I would love to hear from you if you do! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
Also wishing all the beautiful women out there a Happy Women’s Day! I hope you have a lovely day <3
You can also follow me on :
Regards,
Freda
