Baby Arugula & Blood Orange Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups of washed Baby Arugula1 large blood orange or 2 small1 small red onion, sliced very thinly1/4 cup raw almonds, toastedDressing:2 tbsp. white wine vinegar or champagne vinegar1 tbsp. agave nectar or if you like, honey3 tbsp. canola oilsalt and pepper to taste
1. Wash and spin the baby arugula and set aside or put back in the fridge to keep cool while you prep the remaining ingredients. 2. Place the raw almonds on a pie plate and toast in the oven at 300 degrees for approximately 5minutes. Cool.3. Slice the red onion very thinly and break up into rings. Set aside.4. Remove the peel from the blood orange with a very sharp knife. Take the top and bottom off the orange, then work down the sides with the knife to remove all the peel and membrain.5. Slice the orange in thin slices, then cut in halves. Remove any seeds. Set aside.6. Make the dressing. Wisk the vinegar, oil and agave nectar in a small bowl till well combined. Add salt and pepper to taste.When ready to serve, combine all ingredients and add the thoroughly wisked dressing to the salad. Lightly toss and serve. To make this salad more of a main course, add 1/2 cup crumbled goat cheese or feta cheese (approximately 200 cal.) but remember to add the calories when you log!
Number of Servings: 4
Recipe submitted by SparkPeople user PIEQUEEN1.
Number of Servings: 4
Recipe submitted by SparkPeople user PIEQUEEN1.
Nutritional Info Amount Per Serving
- Calories: 190.4
- Total Fat: 15.2 g
- Cholesterol: 0.0 mg
- Sodium: 6.1 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.8 g
- Protein: 3.0 g
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