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Arugula Orange Salad with Lemon Ginger Salad Dressing 2

Orange and Arugula Salad

Print Recipe
This salad is as refreshing as it is pretty and goes with any number of different types of foods-fish, meat, poultry-especially rich ones. We are particularly partial to it when served with the swordfish we suggest below.
Course Salad
Cuisine Mediterranean
Keyword arugula salad, citrus dressing, orange slices, red onion
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Ingredients
  • 1 pound arugula
  • 4 navel oranges
  • ½ red onion
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Salt
  • Freshly cracked black pepper
  • SERVE WITH: Pan-Fried Cajun Swordfish
Instructions
  • Trim the stems off the arugula. Wash the leaves in several changes of cold water and pat dry.
  • With a sharp knife, cut the top and bottom off each orange. Starting at
  • the top and continuing down to the bottom, following the contour of the fruit, cut off the peel and pith (the white membranes). Cut the oranges cross- wise into one-quarter-inch-thick slices.
  • Cut the red onion into one-eight-inch-thick slices. Separate the slices into rings.
  • Just before serving, combine the arugula and the orange and onion slices in a large serving bowl. Drizzle with the olive oil and lemon juice, and season with salt and cracked pepper to taste.