Blood Orange Salad with Blood Orange Vinaigrette
Super easy, colorful and delicious.
Course:
Appetizer, Salad
Cuisine:
American
Keyword:
bell pepper, blood orange, edamame, lettuce, parmesan, thyme
Servings: 4 servings
Ingredients
- 6 cups green leaf lettuce
- 20 blood oranges, peeled and segments separated
- 1/2 cup chopped red bell pepper
- 1/2 cup edamame
- 4 Tablespoons, plus some for garnish parmesan cheese (not the canned)
Dressing
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon minced fresh thyme
- pinch sea salt
- 1 blood orange, juiced
- 1/2 teaspoon honey
Instructions
-
Tear the lettuce into bite sized pieces. Cut the orange segments in half. Add the red pepper, edamame, and parmesan. Toss to mix it evenly.
-
Now, make the dressing.
-
Add all the dressing ingredients except the oil into a blender. Blend on low.
-
Slowly add the oil and process until it starts to thicken.
-
Put some dressing on the lettuce (the amount you like), top with a little more parmesan and serve! Easy and delicious.
Recipe Notes
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