Spinach and Arugula Salad with Orange (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1 tablespoon marmalade |
1 lemon |
1/4 extra-virgin olive oil |
salt and freshly ground black pepper |
2 to 3 cups young spinach |
2 to 3 cups arugula |
1 navel orange, peeled and thinly sliced into discs |
1/2 small red onion, very thinly sliced |
1/4 cup chopped hazelnuts, toasted |
Directions:
1. In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts.
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