Blood Orange & Fig Balsamic Vinaigrette

Blood Orange & Fig Balsamic Vinaigrette

 

orange and orange zest

 

 

 

 

 

 

 

 

 

The infused olive oils that are available today are amazing. These oils are sold in many “olive oil specialty stores” in almost every city. They are great in salad dressings and used as a finishing oil. Do not try to cook with them, the oil will become very bitter. If you want to flavor, say green beans, first cook the beans and then drizzle the sweet oil on top and stir and then serve. Delicious. I hope you enjoy this blood orange & fig balsamic vinaigrette.

For this salad dressing, this infused blood orange is such a perfect oil to use to bring out such a great pungent orange flavor. The blood orange is one of my favorites. I am also addicted to the Kirkland brand balsamic vinegar. It is aged in wooden barrels and beautifully balanced. The bottles are even numbered! Just like a good wine.  It truly is the best value out there. It is a staple in my pantry.

 Yield: 1/2 cup

Serving Ideas: Tastes great over the roasted beet salad with grated goat cheese. This tasty dressing also goes well over roasted Brussel sprouts.

Source: www.eatrealsimple.com

Copyright: Eat Real Simple and ACE Anti Cancer Edible 2014

Blood Orange & Fig Balsamic Vinaigrette
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Blood orange & fig balsamic vinaigrette, perfect with a beet, goat cheese, & pecan salad. Also perfect over roasted brussel sprouts. ACE Anti Cancer Edibles. www.eatrealsimple.com
Servings Prep Time
4 10
Cook Time
6
Servings Prep Time
4 10
Cook Time
6
Blood Orange & Fig Balsamic Vinaigrette
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Blood orange & fig balsamic vinaigrette, perfect with a beet, goat cheese, & pecan salad. Also perfect over roasted brussel sprouts. ACE Anti Cancer Edibles. www.eatrealsimple.com
Servings Prep Time
4 10
Cook Time
6
Servings Prep Time
4 10
Cook Time
6
Ingredients
Servings:
Units:
Instructions
  1. In a small saucepan add 2 cups of water. Add 2 sun-dried Calimyrna Figs. Bring to a boil. Turn off heat and let set for 5 minutes. Remove figs, let cool, and scrape the meat out of the soft shell. Put in a small blender (like a bullet).
  2. Add remaining ingredients. Blend. Toss in salad. Serve
Recipe Notes

Nutrition Facts
Blood Orange & Fig Balsamic Vinaigrette
Amount Per Serving
Calories 266 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Sodium 126mg 5%
Potassium 72mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 5g
Protein 0.3g 1%
Vitamin C 3%
Calcium 2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

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