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Blood Orange Salad and Vinaigrette

Blood Orange Salad and Vinaigrette

Vinaigrette:
3/4 cup juice of blood oranges
1 tbsp minced shallots
2 tsp course ground dijon mustard
3/4 cup cold pressed olive oil
a dash of sea salt and pepper

Put all ingredients into a mason jar and shake well. 

If you would like your salad dressing to contain less oil you can add just a couple of tbsp's of olive oil. It will separate but it is very good. 

For the salad: 

1- 5 ounce bag of herb salad mix from Trader Joe's
2 blood oranges peeled and sliced
1 quarter of a small red onion sliced thinly
Avocado would be lovely in this salad- especially if you are making the dressing with less oil.

Recipe by Raw Chef Debra Garner
To learn more about the raw food diet and Debra's services please visit her Facebook page 

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