Go Back
–+ servings
Top view of a rounded jar with blood orange vinaigrette with a sprig of thyme on top.
Print Recipe
5 from 4 votes

Blood Orange Vinaigrette Recipe

Blood Orange Vinaigrette will bring any salad to next level deliciousness. Its sweet and tangy flavor can turn lettuce into something you’ll yearn for. The color is spectacular and it can double as a marinade for chicken and fish, to boot.
*Makes about 1¼ cups / serving size: approx. 2 tablespoons
Prep Time10 minutes
Total Time10 minutes
Course: Condiments, Sauces, Dressings and Vinaigrettes
Keyword: great for salads, citurs salad dressings, great for marinating
Servings: 10
Calories: 204kcal
Author: Valentina K. Wein

Equipment

Ingredients

  • ½ cup blood orange juice (from about 3 large blood oranges)
  • ¼ cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh thyme, washed and dried
  • 1 tablespoon granulated sugar
  • ¾ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup extra virgin olive oil
US Customary - Metric

Instructions

  • Add all of the ingredients to a jar that holds at least 12 ounces, put the lid on tightly and shake. That’s it! (If you don’t have the right size jar, use a small bowl and whisk, adding the oil gradually after combining the other ingredients.

Notes

Calorie count is only an estimate.

Nutrition

Calories: 204kcal | Carbohydrates: 3g