BLOOD ORANGE SALADS RECIPES

Name: Blood Orange Avocado Salad
Prep time: 30 min
Total time: 30 min
Yield: 10 servings
Ingredients: 1/3 cup orange juice; 1/3 cup extra virgin olive oil; 3 tablespoons lime juice; 2 tablespoons honey; 1 tablespoon minced Italian parsley; 1/4 teaspoon ground cardamom; 1/4 teaspoon kosher salt; 1/4 teaspoon coarsely ground pepper; 4 medium ripe avocados, peeled and sliced; 4 large red grapefruit, sectioned; 2 medium blood oranges, peeled and sliced; 1/2 cup finely chopped red onion; 1/3 cup pomegranate seeds; 1/3 cup crumbled feta cheese

BLOOD ORANGE AVOCADO SALAD RECIPE: HOW TO MAKE IT

Blood Orange Avocado Salad Recipe: How to Make It image

My refreshing side salad is such a nice addition to our calorie-loaded Thanksgiving dinner. Use regular oranges if you can't find blood oranges. Finely chopped walnuts work well in place of the pomegranate seeds, too. —Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 10 servings

Number Of Ingredients 14

Ingredients

1/3 cup orange juice
1/3 cup extra virgin olive oil
3 tablespoons lime juice
2 tablespoons honey
1 tablespoon minced Italian parsley
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
4 medium ripe avocados, peeled and sliced
4 large red grapefruit, sectioned
2 medium blood oranges, peeled and sliced
1/2 cup finely chopped red onion
1/3 cup pomegranate seeds
1/3 cup crumbled feta cheese

Steps:

For dressing, whisk together first eight ingredients., In a serving dish, combine avocados, grapefruit and oranges; sprinkle with onion and pomegranate seeds. Drizzle with dressing. Top with cheese. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 241 calories, FatContent 16g fat (3g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 89mg sodium, CarbohydrateContent 24g carbohydrate (17g sugars, FiberContent 6g fiber), ProteinContent 3g protein. Diabetic Exchanges 3 fat

BLOOD ORANGE AND FENNEL SALAD RECIPE - FOOD.COM

Blood Orange and Fennel Salad Recipe - Food.com image

Make and share this Blood Orange and Fennel Salad recipe from Food.com.

Total Time 25 minutes

Prep Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 blood oranges (use navel oranges if blood oranges are out-of-season)
1 large fennel bulb
4 teaspoons white wine vinegar
4 teaspoons finely chopped fresh basil
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil

Steps:

Use a sharp knife to remove orange peel.
Cut oranges into segments, removing all the white pith.
Slice end from fennel and remove shoots from top (reserve shoots).
If exterior of fennel bulb is marred or discoloured, peel with a vegetable peeler.
Cut in half and thinly slice.
In a small bowl, whisk together vinegar, basil, garlic, salt and pepper; then whisk in oil.
Arrange fennel slices and orange segments on individual serving dishes.
Drizzle dressing over salads and garnish with reserved fennel fronds.

Nutrition Facts : Calories 187.2, FatContent 13.8, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 179.3, CarbohydrateContent 16.6, FiberContent 4.4, SugarContent 9.2, ProteinContent 1.8

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