Recipe courtesy of Michele Urvater

Orange, Red Onion and Arugula Salad

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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A small red onion, peeled and cut into 1/8th inch rounds

1/4 cup orange juice

2 tablespoons sherry wine vinegar

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

3 seedless oranges

2 large bunches washed and stemmed arugula


  1. Separate the rounds into rings and hold them in ice water until serving time.
  2. In a mixing bowl combine the orange juice, vinegar and olive oil; season to taste with salt and pepper.
  3. Cut the peel and pith away from the oranges and slice them into thin rounds.
  4. 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.