It’s been a little grey around here so I wanted to make something to brighten it up a little bit. Groceries have become so expensive that I’m resorting to search high and low for deals and specials. It just so happened that blood oranges went on sale and I knew I had to snatch them up right away. Then it hit me, green tea & blood orange vinaigrette! The blood orange not only has a bright color, but it was just the thing I needed to remind me that winter doesn’t last forever.
I sliced the oranges and simmered them in a pan with a little bit of brown sugar to bring out the smokey, citrus-y sweet flavor. Once they were nice and simmered I threw them into a food processor to get them nice and blended for the vinaigrette. Then I added garlic. It’s my opinion that you can’t have a vinaigrette without garlic. If garlic isn’t in it then I don’t want it. I also added extra virgin olive oil and salt as well.
After the dressing was processed I transferred it to a mason jar and added chilled green tea. After giving it a little shake, it’s ready! The flavor is light, citrus-y, smokey with a touch of spice. It’s delicious.
I sprinkled it over top baby greens and wild rice. I also threw in some walnuts, raisins and parmesan cheese. Now that’s what I call a salad!
GREEN TEA & BLOOD ORANGE VINAIGRETTE
Ingredients
- 1 blood orange, sliced
- 1/2 cup of brewed green tea, chilled
- 1/2 cup of extra virgin olive oil
- 1 tablespoon of garlic cloves
- Pinch of salt
- Pinch of parmesan cheese (optional)
- Baby greens (optional)
- Prepared wild rice (optional)
- Walnuts (optional)
- Raisins (optional)
- Parmesan cheese (optional)
Directions
- Chop the blood orange slices in a food processor
- Add garlic, extra virgin olive oil and salt. Process until combined.
- Transfer to a mason jar then add the chilled tea.
- Give the jar a good shake before use
- Enjoy!