Orange, Red Onion and Arugula Salad
- 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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