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Blood Orange Buttermilk Dressing

A Zesty Citrus Dressing – adds a great tang and balance to your favorite salads – and a wonderful color

Try: Spring Grilled Asparagus Salad ~ Blood Orange Buttermilk Dressing (see recipe)
A restaurant quality Spring Salad

Makes: about 1/2 cup, can easily double.

1 ½ tablespoons blood orange juice, a ltlle pulp is good

½ teaspoon fresh garlic, finely grated

½ teaspoon blood orange rind, finely grated

1 tablespoon red wine vinegar

1 teaspoon raw honey

⅛ teaspoon sea salt

1 pinch fresh cracked black pepper

3 tablespoons mayonnaise, I use “Just Mayo”

4 tablespoons buttermilk

1 tablespoon extra virgin olive oil

In a small bowl add the first 7 ingredients, blood orange juice through black pepper.
Stir well with a whisk. Let stand 15 minutes to macerate.

Add the mayonnaise, buttermilk and oil – whisk until creamy and thick.

Pour into a clean glass container and refrigerate. Will stay for up to 2 weeks.

Use with: Spring Grilled Asparagus Salad ~ Blood Orange Buttermilk Dressing

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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