Before today, I had never sampled a blood orange. I carefully pulled back the peel so as to not let any of the juice escape before I had my first taste. Somehow I knew this would be special. I pushed my finger into the center to separate the sections, and pulled the orange apart into its two halves. Wow. It looked like it was infused with wine, it was such a rosy red inside. Then, I bit into a section and let the juice burst onto my tongue. I let it swim in my mouth, savoring its richness... Ahhh...!
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.
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