Arugula Salad with Blood Orange Vinaigrette Recipe

Name: Arugula Salad with Blood Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 cup fresh porcini, thinly sliced; Salt and freshly ground pepper; 1/4 teaspoon crushed red pepper flakes; 2 cups arugula leaves, washed; 1 cup red dandelion greens, washed; 1/4 cup thinly sliced red onion; 1 blood orange, segmented; Blood Orange Vinaigrette, recipe follows; 1/2 cup blood orange juice; 1 tablespoon finely chopped shallots; 1 teaspoon Dijon mustard; 1 teaspoon sugar; 1 tablespoon sherry vinegar; 1 cup olive oil; 1/4 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

2 tablespoons olive oil
1/2 cup fresh porcini, thinly sliced
Salt and freshly ground pepper
1/4 teaspoon crushed red pepper flakes
2 cups arugula leaves, washed
1 cup red dandelion greens, washed
1/4 cup thinly sliced red onion
1 blood orange, segmented
Blood Orange Vinaigrette, recipe follows
1/2 cup blood orange juice
1 tablespoon finely chopped shallots
1 teaspoon Dijon mustard
1 teaspoon sugar
1 tablespoon sherry vinegar
1 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

1
Heat olive oil in a small skillet over medium-high heat.
2
Add porcini, season with salt, pepper, and crushed red pepper, and saute until tender.
3
Remove from heat.
4
Combine arugula, red dandelion greens, red onion, and orange segments in a bowl.
5
Toss with vinaigrette to coat.
6
Divide salad among 2 plates and top with porcini mixture.
7
Serve immediately.
8
Whisk together juice, shallots, mustard, sugar, and vinegar in a medium bowl.
9
Slowly whisk in olive oil in a steady stream until combined.
10
Season with salt and pepper.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/2 cup fresh porcini, thinly sliced, Salt and freshly ground pepper, 1/4 teaspoon crushed red pepper flakes, and more.

Yes, Arugula Salad with Blood Orange Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula Salad with Blood Orange Vinaigrette

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