Arugula with Blood Orange Vinaigrette the primary orange of Italy, blood oranges are known for their deeply red hues and magnificent tart, yet sweet, flavor.
In season primarily from December to March, in the United States, blood oranges are also available from November to May when they come from the state of California.
Blood oranges are rich in antioxidants compared to other orange varieties and have a distinct flavor. Often used in desserts, blood oranges are also popular as a marmalade, the fruit is popular in salads, and the juice is a common ingredient in vinaigrettes.
This week’s Recipe of the Week from The Bikini Lifestyles Show uses fresh squeezed blood orange juice along with tarragon and white wine vinegar as the delicious vinaigrette for fresh, crisp arugula greens. Wild berries and melon round out this refreshing, simple salad which is perfect in the winter and through spring. No oil is used in this simple recipe but olive oil or grapeseed oil are the oils of choice should you want to add oil. Catch the free podcast here: The Science of Winning and Losing
Perfect protein additions to this simply yummy dish: Lightly grilled shrimp, thinly sliced chicken breast, thinly sliced grilled pork loin, or go back to seafood and toss in some fresh lump crab meat.
Vinaigrette tips: this vinaigrette uses no oil. If it is too tart for you, add a little bit of olive or grapeseed oil, but careful, not too much. As well, I try not to add additional sugars. There is a lot of natural sugar in the oranges. However, depending upon the sweetness of the oranges, if the oranges are not so sweet, add a 1/2 to 1 tablespoon of raw, organic honey.
Serving size: 1 1/2 cups
Saturated fat: 0.0g
Sodium: 9mg In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Arugula with Blood Orange Vinaigrette
The primary orange of Italy, blood oranges are known for their deeply red hues and magnificent tart, yet sweet, flavor. In season primarily from December to March, in the United States, blood oranges are also available from November to May when they come from the state of California.
- 2 blood oranges, juiced
- 1/2 cup white wine vinegar
- 1 teaspoon black pepper
- 2 1/2 tablespoons fresh tarragon, finely chopped
- 6 cups arugula greens
- 1/4 cup blackberries
- 1/4 cup raspberries
- 1/4 cup strawberry slices
- 1 cup honeydew melon, cubed
- 1 cup watermelon, cubed
- In a non-reactive large mixing bowl, whisk together blood orange juice, white wine vinegar, black pepper, and tarragon.
- Add arugula greens, blackberries, raspberries, strawberry slices, honeydew and watermelon.
- Gently toss all to coat.
- Place on serving plates or bowls and enjoy.
- If desired, sprinkle with a touch of finishing salt like pink himalayan sea salt.