Potato, Orange and Arugula Salad

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This unusual and beautiful salad was a show stopper with a beef tenderloin for our Easter dinner at 1 pm --it kept the beef from feeling too heavy and covered all the food groups in one easy bowl: potato, fruit and greens! I had oven-roasted shrimp on the menu for the non-red meat eaters, and this salad worked beautifully with the shrimp too. I made Giada's parmesan butter crostini with it -- all wonderful. The guests thought I was a great cook -- thanks to Giada's recipes!!

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Didn't have a few things on hand so...substituted white balsamic for the champagne vinegar; red potatoes for the babies and fresh mozzarella for the gorgonzola. That being said it was still very good. Never would have thought of putting roasted potatoes in a salad but we enjoyed it.

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Great combo and so quick and easy!
perfect with just about anything!

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This salad is completely amazing! One of the best salads I have ever eaten...the flavors are so incredibly harmonious.

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excellent!!!!!!!!!!!!!!!!!!!

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Fantastic. Everyone loves it. Be sure to get your fresh orange juice by squeezing the orange after you've cut out the slices. Makes it even better. Thanks, Giada!

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This recipe was amazing! I would totally make it again, but would leave the potatoes out until after tosing the arugula in the dressing and then serve them on top of a bed of the salad. I think this would keep them crispier longer. Other than that - the flavors and freshness are perfect!

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Made this for the wife and the inlaws everyone raved about it.

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Yummy and good for you. Make sure you use a very good Extra Virgin Olive Oil. I do not like Blue Cheese so I used Feta packed in brine.

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My husband and I say that this is the best salad that we have ever eaten! It is just delicious! I, too, was skeptical of the orange/potato combo, but no fear. I had to sub mesclun for the arugula, but had some outstanding gorgonzola on hand. We will certainly have this again - soon I hope!