Arugula Salad With Orange Zest Vinaigrette Recipe - Cooking Index
Arugula Salad With Orange Zest Vinaigrette Recipe - Cooking Index
| 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 |
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. Let vinaigrette come to room temperature before using.)
To serve, pour vinaigrette over arugula. Toss. Taste and adjust seasonings.
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.
Source:
The Los Angeles Times, 07-19-2000
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