A simple recipe, Arugula Salad with Orange Zest Vinaigrette is exceptionally tasty, with flavors reminiscent of Winter and Summer and the eternal hope of Spring.  Perfect any time of year.
Arugula Salad with Orange Zest Vinaigrette

Arugula Salad with Orange Zest Vinaigrette
Prep time
Cook time
Total time
Recipe type: Salads and Dressings
Cuisine: American
Serves: 4
  • 2 1/2 Tablespoons olive oil
  • 2 teaspoons grated orange zest
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Balsamic vinegar
  • 1 teaspoon orange juice
  • coarse salt, to taste
  • freshly-ground black pepper, to taste
  • 8 Cups stemmed arugula leaves; rinsed, crisped
  1. Mix oil, zest, red wine vinegar, balsamic vinegar, orange juice and salt and pepper to taste in small bowl. (Can be made a day ahead and refrigerated.
  2. Let vinaigrette come to room temperature before using.)
  3. To serve, pour vinaigrette over arugula. Toss.
  4. Taste and adjust seasonings.
You might also try this salad, complete with onions and orange wedges topped with thinly sliced grilled breast of chicken or duck or even as an accompaniment for sliced steak, also marinated with the vinaigrette (make extra for this). Delicious!

This recipe yields 4 servings.

Each serving, salad only: 84 calories; 86 mg sodium; 0 cholesterol; 9 grams fat; 2 grams carbohydrates; 1 gram protein; 0 fiber.

Try this with thinly sliced Bermuda, Vidalia or red onions and peeled, thinly sliced orange or skinless, membraneless orange wedges for a really innovative taste combination (as shown in the photo).

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