Recipe courtesy of Michele Urvater
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Total:
15 min
Prep:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Separate the rounds into rings and hold them in ice water until serving time.

In a mixing bowl combine the orange juice, vinegar and olive oil; season to taste with salt and pepper.

Cut the peel and pith away from the oranges and slice them into thin rounds.

Right before serving, make a bed of the arugula leaves, set concentric rounds of oranges on top. Drain onion rings and pat dry and scatter them over the oranges; spoon some of the dressing over the top and serve.

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