Feb 05, 2014
Raspberry Blood Orange Vinaigrette Dressing. Vegan and Oil-free.
Isn’t nature marvelous? Blood oranges are in season. And I always marvel at their color. But why aren’t they called something nicer, like ruby oranges? Or crimson oranges? Well, their amazingly deep, red flesh is not only beautiful to look at, but is a result of powerful antioxidants called anthocyanins. Other fruits rich in anthocyanins are blueberries, cranberries, pomegranates and black raspberries, to name a few. But seldom do you find them in such abundance in citrus!
Blood oranges may have originated in either China or the Southern Mediterranean, but they are now the primary orange grown in Italy. The anthocyanins will only develop when temperatures are low at night, as during the Mediterranean fall and winter. Blood oranges are a bit smaller than navels or Valencia oranges but make up for it with their incredible, deep flavor profile.
This dressing is insanely easy and ridiculously delicious. If I could have, I would have hid and eaten the whole jar by myself somewhere in a corner with a spoon. Seriously.
|I sectioned some extra oranges to add to my salad… Mmmmm!|
- 4-5 blood oranges
- 1 cup frozen organic raspberries
- ½ cup cashews
- 2 TBS Dr. Fuhrman’s Blood Orange Vinegar (or any vinegar you prefer)
- Peel the oranges as though you are going to section them. Then cut them in half and remove pits.
- Place the oranges and all ingredients remaining into a high powdered blender and blend until smooth.