June 17, 2023

Fresh Citrus Salad with Mixed Greens and Blood Orange Vinaigrette

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Whether it’s winter, spring, summer or fall, the bright flavours of citrus and garlic come together in a satisfying way. This salad dressing/vinaigrette recipe has a few variations which makes it easy for you to combine ingredients that you may have in your kitchen.
Citrus Salad with Mixed Greens and Blood Orange Vinaigrette featured.

What you’ll need to make this recipe

  • Blood orange or orange juice
  • Red grapefruit
  • Maple syrup or honey and orange marmalade
  • Dijon mustard or whole grain mustard
  • Shallots or dehydrated onions or onion powder
  • Roasted garlic powder
  • Red wine vinegar
  • Garlic Expressions Vinaigrette *optional
  • Olive oil
  • Salt
  • Pepper
  • Mixed greens
  • Fennel
  • Gruyere cheese
  • Pumpkin seeds/pepitas or pistachio nuts

Fun Fact

The History of Salad Dressings and Vinaigrettes

Salads are one of the most versatile meals. Each blend has a base of oil, vinegar and or mayonnaise, so the variations of dressings and vinaigrettes are endless. This condiment is usually added to compliment and contrast vegetables, leafy greens and herbs.

Ancient Egyptians preferred a salad dressed with oil, vinegar and Asian spices and nearly 2000 years ago the Babylonians combined oil and vinegar to dress greens. During the Roman era salads were served with herbs then simply sprinkled with salt.

References to balsamic vinegar date back to 1046 and by the 13th century the production of vinegar increased, however it wasn’t until 1747 that the name balsamic was recorded. It is what we enjoy today and better known as Aceto di Modena Balsamico.

Green salad with halved tomatoes drizzled with balsamic vinegar.

European royalty were known for indulging in opulent salads created for them by their chefs and these grand dishes consisted of as many as 30+ ingredients including exotic elements such as edible flowers and fresh herbs.

The introduction of mayonnaise was believed to be over 200 years ago at a French nobleman’s table. This condiment gets a big applause from me because it makes various recipes taste that much better with little effort.

Shrimp Caesar salad with crostini on the side.

By the 20th century the emergence of salad dressings were in full swing including the world famous Caesar dressing which was created in 1950 by the renowned chef and restaurateur, Cesare Cardini.

Another favourite that has gained popularity over the years is the Green Goddess dressing. This creamy blend of tarragon, garlic, anchovies, parsley and scallion is not only divine with salads it adds a unique and flavourful touch to savoury recipes. It all started with the executive chef for the Palm Court restaurant at San Francisco’s Palace Hotel. He designed and introduced the dressing during the 1920’s in homage to actor George Arliss who dined at the restaurant throughout his performance of the Green Goddess play.

Green goddess dressing with fresh herbs and garlic cloves on the side.

Widely available salad dressings which consist of but are not limited to the creamy and flavourful Russian dressing which originally included Russian caviar, pimentos, chives, ketchup, mayonnaise and spices. Then we have the slightly sweet Thousand Islands dressing that was created in honour of the picturesque area. It has citrus juice, paprika, ketchup, pickles, garlic, chives, mayonnaise and Tabasco sauce.

Next, to lighten things up a bit, there is the Cobb salad vinaigrette which was developed in the late 1930’s. It includes red wine vinegar, Worcestershire sauce, garlic and olive oil.
The nostalgic North American inspired Italian vinaigrette dates back to 1941. Florence Hanna created this beloved dressing as she worked in her parents restaurant in Massachusetts.

Last but not least and probably the richest of them all, the blue cheese dressing was first documented in 1918 followed by ranch dressing in 1949. Both are thick, creamy and oh so yummy when enjoyed as condiments for dipping veggies or with a bountiful salad. Who doesn’t think of wings (especially spicy ones) and veggies with either of these?

Countless vinaigrette and salad dressing variations have been created over the years along with cherished versions of the classics that grace salads every day. Do you prefer creamy dressings or vinaigrettes that have a slightly sweet or tangy note?

These condiments can be enjoyed with meals from almost every place in the world. Are you going to step out of your comfort zone and try a new salad dressing or vinaigrette? Let me know which new favourite you’ve added to your repertoire. Will it be spicy, sweet, creamy or tangy?

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Citrus Salad with Mixed Greens and Blood Orange Vinaigrette featured.

Fresh Citrus Salad with Mixed Greens and Blood Orange Vinaigrette


  • Author: Jordana Eloise
  • Total Time: 15–20 Minutes
  • Yield: 2 Servings 1x

Description

Whether it’s winter, spring, summer or fall, the fresh flavours of citrus and garlic come together in a satisfying way. This dressing/vinaigrette recipe has a few variations which makes it easy for you to combine ingredients that you probably have in your kitchen.


Ingredients

Units Scale

Ingredients for the vinaigrette:

Option 1:

  • 1 teaspoon blood orange zest *packed from 1-2 oranges
  • 2 tablespoons blood orange juice *from the zested orange
  • 1 tablespoon red grapefruit juice *from 1/8 grapefruit
  • 2 teaspoons maple syrup
  • 2 teaspoons dijon mustard or 3 teaspoons whole grain mustard
  • 2 teaspoons red wine vinegar
  • 12 teaspoons Garlic Expressions Vinaigrette *optional https://garlic-expressions.com/
  • 1/8 teaspoon roasted garlic powder
  • 1/4 cup + 1 tablespoon olive oil
  • 23 teaspoons minced shallots
  • 1/4 teaspoon salt or to taste and 1/8 teaspoon ground black pepper or to taste

The total amount of dressing/vinaigrette will be about 1 cup.

 

Option 2:

  • 2 tablespoons orange juice *with or without pulp
  • 1 tablespoon grapefruit juice
  • 2 teaspoon maple syrup
  • 2 teaspoons orange marmalade *heaping
  • 2 teaspoons dijon mustard or 3 teaspoons whole grain mustard
  • 1 teaspoon dehydrated onions or onion powder
  • 1/8 teaspoon roasted garlic powder
  • 2 teaspoons red wine vinegar
  • 12 teaspoons Garlic Expressions Vinaigrette *optional https://garlic-expressions.com/
  • 1/4 cup + 1 tablespoon olive oil
  • 1/4 teaspoon salt or to taste and 1/8 teaspoon ground black pepper or to taste.

The total amount of dressing/vinaigrette will be about 1 cup.

Ingredients for the salad:

 

  • 1/2 red grapefruit *halved lengthwise then cut into segments. If cutting grapefruit into segments doesn’t sound appealing to you, most grocery stores have grapefruit or Mandarin orange segments that are packaged in their own juice or water. The convenient bonus is that they require no refrigeration until the package has been opened.
  • 2 cups (40g) mixed greens or sliced kale or chopped lettuce
  • 1/4 cup fennel *washed, cored and thinly sliced
  • 2 ounces-4 tablespoons (80g) Gruyere cheese *cubed or cut into rectangular pieces.
  • 2 tablespoons pumpkin seeds (pepitas) or pistachios *I use orange candied pistachios or salted pumpkin seeds. Other nuts that would be complimentary in this salad are almonds, cashews or pine nuts. The sweet or salty crunch adds another element to this recipe which I really enjoy and I hope you do too.

Instructions

Let’s start preparing the dressing/vinaigrette.
Grab a medium sized bowl that is big enough to hold the ingredients.

Salad Dressing/Vinaigrette Option 1:

  1. Start by thoroughly washing the blood orange and grapefruit by gently scrubbing them.
  2. Then zest and measure 1 packed teaspoon from the blood orange. Place the grated zest in a medium sized bowl. If you do not have a zester, grater or microplane, carefully peel the zest only from the orange, then thinly slice and mince the peel and add it to the bowl. You want as little of the white part (pith) from the peeled orange because it will impart a bitter taste into some recipes.
    The goal is to capture as much pure orange flavour into this vinaigrette as possible and the way to achieve that is to use the zest because it holds the most robust elements of the orange.
    Fresh Citrus Salad with Mixed Greens-zested orange using a microplane. or
    Fresh Citrus Salad with Mixed Greens-orange peelFresh Citrus Salad with Mixed Greens and Blood Orange Vinaigrette-sliced and minced orange peel
  3. Next, cut the blood orange in half and squeeze to juice.
    Fresh Citrus Salad with Mixed Greens and Blood Orange Vinaigrette-zested and juiced blood orange
  4. Then measure 2 tablespoons of blood orange juice and place it in the medium sized bowl.
  5. Next, cut the grapefruit in half, lengthwise then squeeze to juice it. Set the other half aside for the salad.
  6. Then measure 1 tablespoon of grapefruit juice and add it to the bowl.
  7. Next, measure 2 teaspoons of maple syrup and pour it into the bowl.
  8. Then add 2 teaspoons of Dijon mustard or 3 teaspoons of whole grain mustard to the bowl.
  9. Next, measure 2 teaspoons of red wine vinegar then place it in the bowl.
  10. Then add ⅛ teaspoon of roasted garlic powder to the bowl.
  11. Next, measure and add 1-2 teaspoons of Garlic Expressions Vinaigrette to the ingredients *If using.
    Bottle of Garlic Expressions Garlic Vinaigrette
  12. At this point, give the ingredients a good stir before proceeding to the next step.
  13. Now, thinly slice and mince 2–3 teaspoons of shallots. Then place them in the bowl.
  14. Then stir all the ingredients in the bowl. 
  15. Next, measure the olive oil and slowly pour it into the bowl while stirring to combine.
  16. Add the salt and pepper then stir the ingredients to fully combine.
  17. Most importantly, taste the salad dressing/vinaigrette to determine if any adjustments need to be made.
  18. Once you are satisfied with the flavour of the salad dressing/vinaigrette, serve it with the prepared greens, nuts or seeds and cheese or place it in the fridge until you are ready to use it.
    A bowl of blood orange vinaigrette served on a white platter with a garnish of sliced oranges and grapefruit.

    Citrus Salad with Mixed Greens and Blood Orange Vinaigrette.

 

Salad Dressing/Vinaigrette Option 2:

  1. Start by selecting a medium sized bowl that will hold the salad dressing/vinaigrette ingredients.
  2. Next, measure out 2 tablespoons of orange juice and place it in the bowl.
  3. Then add 1 tablespoon of grapefruit juice and pour it into the same bowl.
  4. Next, measure 2 teaspoons of maple syrup and add it to the bowl.
  5. Then measure 2 heaping teaspoons of orange marmalade then add it to the same bowl.
    *I went back and forth with the addition of orange marmalade in this recipe. You get a distinct flavour to this vinaigrette that is so refreshing and delicious. To be honest with you, I have never been a fan of marmalade but I am now! It contributes to the emulsification of this year round salad dressing.
  6. Next, add 2 teaspoons of Dijon mustard or 3 teaspoons of whole grain mustard *If you select whole grain mustard the result will be milder in flavour with greater texture and appearance.
  7. Then add 1 teaspoon of dehydrated onion or onion powder to the bowl. If you select dehydrated onions in this recipe, give them time to rehydrate with the rest of the ingredients for at least ten minutes. The results will be a blend of texture and flavour at its best for this salad dressing/vinaigrette.
  8. Next, measure ⅛ teaspoon of roasted garlic powder then add it to the bowl with the rest of the ingredients. Regular garlic powder is much more robust in flavour than the mellow sweetness of roasted garlic powder. If you do not have roasted garlic powder, start by adding a pinch of regular garlic powder to the ingredients then stir everything together. Taste your creation before adding anymore garlic powder. You can always add more garlic powder however, if you add too much to your salad dressing/vinaigrette the flavour will be disappointing.
  9. Next, measure then add 1–2 teaspoons of Garlic Expressions Vinaigrette to the ingredients *If using.
    Bottle of Garlic Expressions Garlic Vinaigrette
  10. Then add 2 teaspoons of red wine vinegar to the bowl.
  11. At this point, give everything a good stir before proceeding with the next step.
  12. Then measure ¼ cup + 1 tablespoon of olive oil then add it to the bowl and whisk the ingredients together to combine. The consistency for this options of salad dressing/vinaigrette will be thicker in comparison to the salad dressing/vinaigrette version of Option 1. If you would like to thin out the vinaigrette, add 1 teaspoon of red wine vinegar or 1 teaspoon of your selected variety of vinegar.
  13. Next, add the salt and pepper. Stir the ingredients together then taste the dressing/vinaigrette to determine if any adjustments are needed.
  14. If you are satisfied with the flavour of the salad dressing/vinaigrette, serve it with the prepared lettuce, nuts or seeds and cheese or place it in the fridge until you are ready to use it.
    A bowl of blood orange vinaigrette served on a white platter with a garnish of sliced oranges and grapefruit.

    Citrus Salad with Mixed Greens and Blood Orange Vinaigrette.

Instructions for the salad:

Whether you are preparing individual portions or doubling the recipe and serving this salad family style you will need to start by selecting a bowl that is large enough to hold all the salad ingredients.

  1. Next, measure 2 cups of washed mixed greens, sliced kale or your choice of chopped lettuce then add it to the bowl.
  2. Wash, core and thinly slice ¼ cup of fennel and add it to the bowl with the mixed greens, sliced kale or lettuce of your choice.
  3. Then place the bowl in the fridge so that the ingredients will remain crisp and chilled.
  4. Next, slice the remaining grapefruit into segments. Then place the grapefruit pieces on a plate and cover them with plastic wrap or put them in a reusable container and place them in the fridge.
    *If cutting grapefruit into segments doesn’t sound appealing, most  grocery stores have grapefruit or Mandarin oranges that are sliced into segments which are then packaged in their own juice or water. The convenient part is that they require no refrigeration until the package has been opened.
    Whole grapefruit on a black cutting board with one small and large knife.Half and quartered grapefruit on a black cutting board along with a small and large knife on the cutting board.Half and segments of grapefruit on a black cutting board along with a small and large knife on the cutting board.
    Package of Del Monte Mandarin orange segments.
  5. Next, cut or slice Gruyere cheese into cubes or rectangles then add them to the bowl of refrigerated mixed greens or place them on a plate and refrigerate until you are ready to serve the salad.
  6. Then select a large platter or individual plates and arrange the mixed greens, kale or your choice of lettuce.
  7. Next, place the grapefruit segments in and around the greens then add the Gruyere cheese.
  8. Then sprinkle the pumpkin seeds/pepitas or pistachios before drizzling the salad dressing/vinaigrette over the greens.
    Citrus Salad with Mixed Greens and Blood Orange Vinaigrette on a white oblong scalloped platter with a garnish of sliced oranges.

Serve and Enjoy!

Notes

If you like a robust vinaigrette, prepare the salad dressing just before serving. If you prefer the flavours to be a bit more mellow and harmonious, make the vinaigrette a few hours ahead or even the day before adding it to a salad.

The finished dressing/vinaigrette will stay fresh in the fridge for up to three days. Freezing any leftover dressing/vinaigrette in ice cube trays is also an option however, the consistency and texture will be altered when you thaw the dressing/vinaigrette. This  salad dressing/vinaigrette should not be stored in the freezer for longer than two months.

If cutting grapefruit into segments doesn’t sound appealing to you, most grocery stores have grapefruit or Mandarin oranges that are cut into segments then are packaged in their own  juice. The convenient bonus is that they require no refrigeration until the package has been opened.

A great way to add another component of flavour and texture to this salad is to gently toast the nuts before you incorporate them into this recipe.

A healthy and colourful addition to this recipe are nutrient rich micro–greens, which are available year round. They taste great and enhance the visual appeal to this delicious salad. 

If you haven’t added Garlic Expressions Vinaigrette to your savoury recipes then you should. I always keep a bottle in the fridge and an extra in the pantry. It’s sensational in marinades, dressings/vinaigrettes and sauces. I have been using this delicious vinaigrette for at least 10 years and I would like to extend my gratitude for the time that Garlic Expressions took to share the inspiring journey of chef Larry Croy who created what is now Garlic Expressions Vinaigrette.
Fast forward 30+ years, this beloved product is being discovered and enjoyed worldwide with the same high standards and devoted team that ensure they deliver the best quality for us to savour. 
There is something to be said that when you find a product you love it’s like the icing on a cake when you find out how passionate the company is about what they create.
That is true artisanship at it’s best!
Many thanks,
Jordana

  • Prep Time: 15–20 Minutes
  • Category: Tasty Sides

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