Arugula Salad with Blood Orange Vinaigrette (Emeril Lagasse) Recipe
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Directions:
- Heat olive oil in a small skillet over medium-high heat. Add porcini, season with salt, pepper, and crushed red pepper, and saute until tender. Remove from heat.
- Combine arugula, red dandelion greens, red onion, and orange segments in a bowl. Toss with vinaigrette to coat. Divide salad among 2 plates and top with porcini mixture. Serve immediately.
- Blood Orange Vinaigrette:
- Whisk together juice, shallots, mustard, sugar, and vinegar in a medium bowl. Slowly whisk in olive oil in a steady stream until combined. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1363.6 Kcal (5709 kJ) | ||
| Calories from fat | 1138.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 126.49g | 195% | |
|---|---|---|---|
| Sodium | 347.25mg | 14% | |
| Potassium | 471.39mg | 10% | |
| Total Carbs | 21.06g | 7% | |
| Sugars | 13.77g | 55% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 3.13g | 6% | |
| Vitamin C | 80.3mg | 134% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.2mg | 6% | |
| Calcium | 124.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 347.85 Kcal (1456 kJ) | ||
| Calories from fat | 290.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.27g | 195% | |
|---|---|---|---|
| Sodium | 88.58mg | 14% | |
| Potassium | 120.25mg | 10% | |
| Total Carbs | 5.37g | 7% | |
| Sugars | 3.51g | 55% | |
| Dietary Fiber | 0.87g | 14% | |
| Protein | 0.8g | 6% | |
| Vitamin C | 20.5mg | 134% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.3mg | 6% | |
| Calcium | 31.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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