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A metal jar lid with a white label that reads “BLOOD ORANGE VINAIGRETTE.” The lid has the “Ball Sure Tight” logo printed above the label.

Blood Orange Vinaigrette

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Bright, zesty, and just the right amount of refined — this blood orange vinaigrette brings a citrusy pop to salads, roasted veggies, and grain bowls.
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Prep Time 5 minutes
Total Time 5 minutes
Course: Dressing/Condiment
Cuisine: Californian
Calories: 999
Ingredients Equipment Method Nutrition

Ingredients
  

  • ½ cup Extra-Virgin Olive Oil
  • ½ cup Vinegar white wine, champagne, or apple cider
  • 2 tablespoon Dijon Mustard
  • ½ Blood Orange freshly juiced (approx. 2 tbsp)
  • Kosher Salt x to taste
  • Black Pepper x to taste

Equipment

  • 2-Cup Jar with Lid
  • Whisk or small blender

Method
 

  1. In a 2-cup jar, combine the olive oil, vinegar, Dijon mustard, and blood orange juice.
  2. Seal the lid tightly and shake vigorously until fully emulsified.
  3. Taste and adjust with salt and black pepper as needed.
  4. Store in the refrigerator for up to 2 weeks.

Nutrition

Calories: 999kcalCarbohydrates: 2gProtein: 1gFat: 109gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 80gSodium: 335mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 36IUVitamin C: 4mgCalcium: 30mgIron: 1mg

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