Arugula Salad with Blood Orange Vinaigrette

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Rated 4 stars out of 5
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  • Read 6 Reviews
Total Time:
20 min
Prep
15 min
Cook
5 min
Yield:
2 servings
Level:
Easy
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Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup fresh porcini, thinly sliced
  • Salt and freshly ground pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups arugula leaves, washed
  • 1 cup red dandelion greens, washed
  • 1/4 cup thinly sliced red onion
  • 1 blood orange, segmented
  • Blood Orange Vinaigrette, recipe follows

Directions

Heat olive oil in a small skillet over medium-high heat. Add porcini, season with salt, pepper, and crushed red pepper, and saute until tender. Remove from heat.

Combine arugula, red dandelion greens, red onion, and orange segments in a bowl. Toss with vinaigrette to coat. Divide salad among 2 plates and top with porcini mixture. Serve immediately.

Blood Orange Vinaigrette:

Whisk together juice, shallots, mustard, sugar, and vinegar in a medium bowl. Slowly whisk in olive oil in a steady stream until combined. Season with salt and pepper.

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Newest Ratings and Reviews

Read all 6 reviews

  • on February 14, 2013

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    i made the dressing but used red wine vinegar instead of sherry and fresh raspberries instead of sugar and added i clove of minced garlic it was delicious

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  • on April 11, 2010

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    When using a blood orange dressing on aurgula, pair it with toasted walnuts, it tames the bitterness of the dressing & arugula. Its DELICIOUS!

    people found this review Helpful.
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  • on April 06, 2010

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    I didn't do the porcini part of this recipe, nor use any arugula. I actually just used regular orange juice that was in my fridge. I found some young dandelion greens in my yard, and with an equal amount of mixed baby salad greens and a few bits of cauliflower, broccoli, tomatoes, this vinaigrette made a wonderful, refreshing salad.

    people found this review Helpful.
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