Arugula Salad With Roasted Shallot-Orange Vinaigrette Recipe - Cooking Index
Arugula Salad With Roasted Shallot-Orange Vinaigrette Recipe - Cooking Index
| Roasted Shallot Orange Vinaigrette | ||
| 3 | Shallots - roasted, and | |
| Roughly chopped | ||
| 1 | Garlic clove - chopped | |
| 2 tablespoons | Balsamic vinegar | |
| Peel of 1 orange | ||
| 1/3 cup | Olive oil | |
| Salad | ||
| 1 1/2 lbs | Fresh arugula - washed, dried | |
| 2 | Oranges - cut into segments | |
| 1 | Red onion - thinly sliced (small) |
Make Dressing: In medium bowl, combine shallots, garlic, vinegar and orange peel. Whisk to blend, then slowly add olive oil, whisking until smooth. Season with salt and pepper to taste and set aside.
Place arugula in serving bowl. Add dressing and toss to coat. Divide among serving plates and garnish with orange segments and red onion slices.
This recipe yields 6 servings.
Per Serving: 139 Cal; 3g Prot; 11g Total Fat (1 Sat. Fat); 9g Carb.; 0mg Chol; 48mg Sod.; 3g Fiber.
Description:
"The sweet, mild flavor of the dressing combines beautifully with bitter arugula."
Source:
Vegetarian Times, October 2001
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