Arugula And Orange Salad With Lemon Vinigarette Food

VIBRANT ORANGE & ARUGULA SALAD

Vibrant Orange & Arugula Salad image

You're going to love this beautiful green salad featuring fresh oranges, goat cheese, almonds and radishes! A simple lemon dressing ties it all together. Recipe yields 6 side salads.

Provided by Cookie and Kate

Categories Salad

Time 20m

Number Of Ingredients 10

Ingredients

1/4 cup sliced almonds
5 to 6 ounces baby arugula
2 oranges, peeled and sliced into thin rounds
2 ounces goat cheese, crumbled (about 1/2 cup)
1/4 cup thinly sliced and roughly chopped radishes
Pinch of ground cinnamon, to sprinkle on top
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
1 1/2 teaspoons honey
1/4 teaspoon salt

Steps:

First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they'll burn!), about 5 minutes. Transfer them to a bowl to cool.
Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it's unpleasantly tart.
Once you're ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.

Nutrition Facts : ServingSize 1 side salad, Calories 171 calories, Sugar 6.2 g, Sodium 147 mg, Fat 14.1 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 9.7 g, Fiber 2.2 g, Protein 3.9 g, Cholesterol 4.4 mg

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese image

Provided by Tyler Florence

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano

Steps:

In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

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