Recipe courtesy of Michele Urvater
Orange, Red Onion and Arugula Salad
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 4 servings
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- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 4 servings
Ingredients
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
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.
