Arugula Orange Salad With Toasted Walnut Dressing |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Even people who don't like bitter greens enjoy them when made with this dressing. The contrast of sweet, peppery, sharp and crunchy ensures this salad is always eaten up. Ingredients:
1 large bag, or 2 small, arugula (also known as rocket or rucola) greens |
1 large seedless orange |
1/2 cup toasted walnuts, cooled and chopped coarsely |
4-6 oz. fresh parmesan cheese (not grated) |
dressing |
1/2 cup walnut oil |
scant 1/4 cup walnut vinegar (or use apple) |
2 tbs water |
orange juice |
1/2 small red onion, finely chopped |
1 tbs coarse-grain mustard |
2 tbs maple syrup |
1 tbs sugar |
1 tsp. salt |
fresh-ground black pepper to taste |
Directions:
1. If not ready-washed, wash and dry the arugula.
2. Peel the orange and, catching and reserving all the juices, section and cut into small bits.
3. Slice the Parmesan very thinly into flakes. Do not grate.
4. Toss these ingredients along with the walnuts in a large, deep bowl.
5. Combine all dressing ingredients, including reserved orange juice, in a tightly sealed jar and shake until emulsified.
6. Just before serving, pour over the dressing and toss again.
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