Recipe courtesy of Rachael Ray

Spinach and Arugula Salad with Orange

Name: Spinach and Arugula Salad with Orange
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon marmalade; 1 lemon; 1/4 extra-virgin olive oil; Salt and freshly ground black pepper; 2 to 3 cups young spinach; 2 to 3 cups arugula; 1 navel orange, peeled and thinly sliced into discs; 1/2 small red onion, very thinly sliced; 1/4 cup chopped hazelnuts, toasted

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

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Ingredients

1 tablespoon marmalade

1 lemon

1/4 extra-virgin olive oil

Salt and freshly ground black pepper

2 to 3 cups young spinach

2 to 3 cups arugula

1 navel orange, peeled and thinly sliced into discs

1/2 small red onion, very thinly sliced

1/4 cup chopped hazelnuts, toasted

Directions

In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts.