Blood Orange Salad With Caramel Dressing Recipes

Steps:

• Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
• Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

Steps:

• Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
• Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

Steps:

• Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
• Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

Steps:

• Combine lime zest, lime juice, orange juice concentrate, and vanilla in small bowl; set aside.
• Cut melon in half.
• Slice each half into 1-inch wedges; trim away rind.
• Cut melon into 3/4-inch pieces.
• Combine fruit and dressing.

Steps:

• Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.

Steps:

• Spread the beets in a large steamer basket and steam until tender, about 15 minutes. Transfer the beets to a bowl and let cool completely.
• Using a sharp knife, peel the oranges, removing all of the bitter white pith. Quarter the oranges lengthwise, then slice crosswise 1/3 inch thick. Add the oranges to the beets along with the parsley and mint.
• In a small bowl, whisk the lemon juice with the vinegar, shallot, honey and 1/8 teaspoon of sumac. Whisk in the olive oil and season with salt and black pepper. Pour the dressing over the salad and toss gently to coat. Add the feta and toss again. Sprinkle the salad with sumac and serve.
• Note 1: The beets can be steamed one day in advance and refrigerated.
• Note 2: Sumac powder can be purchased at Middle Eastern markets or specialty-food stores.

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.

Steps:

• Finely zest 1 of the oranges and mix with the dressing ingredients and some seasoning.
• Cut the peel from the top and bottom of each orange, then sit each flat on a board. Using a small knife, cut away the peel and pith from each orange, working in downward strokes all the way around. Thinly slice the oranges and scatter over a platter with the mozzarella, rocket and onion.
• Drizzle the dressing over the salad and eat with crusty bread, if you like.