Such was my first taste of the blood orange. No wonder people have been going crazy over this thing! I immediately thought of all the things I could make with this common delicacy: salad dressing. Dessert. Margaritas!
Well, it was lunchtime, so, salad dressing it is! Online, there are countless dressings, but none that are creamy. So I devised my own. Next time, (which will be very soon!) I'll make a larger amount and add more yogurt. Maybe even make it Greek yogurt.
Enjoy this one, guys! DEEEE-licious!
SPINACH, CHARD & PAN-SEARED CHICKEN SALAD WITH CREAMY BLOOD ORANGE DRESSING
2 cups chard, stemmed and torn in bite-sized pieces
2 cups baby spinach
1/2 cup sliced cucumber
1/4 cup tablespoons diced onion
1/2 cup diced red pepper
8-10 ounces pan-seared chicken tenderloin
(2 tbsp olive oil in frying pan -- approx. 4-5 minutes per side)
juice of two blood oranges, about 2/3 cup
1/4 cup yogurt, Preferably Greek yogurt
1 clove garlic, minced
1/2 cup minced fresh cilantro
1/4 cup olive oil
In a food processor, blend oranges, yogurt, garlic and cilantro. Stream in olive oil as processor runs to acheive desired consistency.