This is a nice sweet, winter dressing. I use marmalade as the base to hold it together and after segmenting blood orange slices, I squeeze the remaining center for fresh juice. This juice gives the dressing a really fresh taste. I’d recommend pouring this dressing over a salad of watercress or arugula with blood oranges (or any oranges you can find that are in season), black olives, and toasted walnuts. If you are a cheese eater, cheese would also go well with this mix.
1/3 cup olive oil (or vegetable oil)
2 tablespoons apple cider vinegar
1/4 cup marmalade
2 tablespoons juice from blood oranges (usually 2-3 oranges)
1/4 teaspoon salt
pinch black pepper
Blend together all the ingredients in a blender until smooth and cohesive.
Toss with your salad.
- ⅓ cup olive oil (or vegetable oil)
- 2 tablespoons apple cider vinegar
- ¼ cup marmalade
- 2 tablespoons juice from blood oranges (usually 2-3 oranges)
- ¼ teaspoon salt
- pinch black pepper
- Blend together all the ingredients in a blender until smooth and cohesive.
- Toss with your salad.