Spinach and Arugula Salad with Orange

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Awesome. It's nice enough for a dinner party. I used pecans because I don't like hazelnuts. My fiance and I gobbled it up.

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This is a wonderful refreshing salad. Loved the orange dressing. I made it when we had guests over for dinner and they loved it too, they asked for the recipe! Thanks Rachael.

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This salad is a new favorite. It introduced my husband to arugula. He loved the salad and so did I. I made it again for a large family meal. I didn?t have marmalade, so I used apricot preserves instead, with great results. Would recommend highly. It is a recipe that is easy and full of flavor.

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Just happened to have all the ingredients. Yes, it sounds nuts, but I did. Didn't expect much, but wow! I loved the compliment of tastes--the onion with the sweet, the lemon juice with the marmalade... I am not a hazelnut fan so I actually did toast up some pecans instead. You have to give this a try. I plan to make this the next time we have company--no matter what else I'm serving!

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This was so good! I added chicken strips and avocado to make it a main dish. I had some macadamian nuts to top it with instead of the hazelnuts. I enjoyed the dressing...I did tweak it with a little white wine vinegar. Very fresh. The flavors were very complimentary to each other.

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The recipe leaves out the size. It just says 1/4. I'm assuming it's 1/4 cup. Am I right?

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I loved this salad. The flavors all meld together very well. I was nervous about the salad dressing being too sour but once on the salad it mellowed out significantly. I made this salad for two gatherings on New Years Eve. At each gathering, I assembled the salad right before serving; however, the dressing significantly wilted the greens. I personally like this effect and thought the salad came out exactly as it should have but it was not a favorite among my family and friends. I will definitely make again for myself at home but probably would not serve at gatherings again.

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Adding chicken made this sald a great main course. Marinated chicken in lemon juice, olive oil, s&p, and white wine vinegar. Melted jam in microwave for a few seconds to get it to blend eaiser with lemon juice and olive oil.

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SO EASY AND DELISH. I MIXED THE ARUGULA WITH ROMAINE INSTEAD OF SPINACH BECAUSE I DON'T LIKE THE WAY RAW SPINACH LEAVES THAT "SWEATER" FEELING ON MY TEETH. I ALSO USED TOASTED PINE NUTS AND I'LL BET GOAT CHEESE WOULD BE GREAT TOO. HEADS UP. THE SECOND TIME I MADE THIS I DIDN'T HAVE ANY ORANGE MARMALADE SO I THOUGHT APRICOT PRESERVES WOULD WORK. WRONG!! IT DOESN'T MIX IN WITH THE LEMON JUICE. WAS SORT OF LIKE A GLOB OF GUMMY BEAR THAT I HAD A HECK OF A TIME BREAKING UP. PLUS YOU REALLY NEED THE ORANGE FLAVOR. I FIXED IT BY ADDING ORANGE JEST WHICH WAS REALLY GOOD AND WILL ADD IT AGAIN EVEN WHEN I USE THE ORANGE MARMALADE. GIVES IT A NICE ORANGE TANG.

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My family doesn't like lettuce, and hates sour things, so arugula and spinach was the ticket with the oranges and pine nuts (that's what was in my freezer. However, it was the dressing that made this a hit! Totally delicious without being sour! This is going into the pantheon of great recipes!