Orange-Blueberry Salad With Arugula and Tarragon – a delicious recipe with oranges, sugar, mustard, freshly ground pepper, arrowroot, tarragon. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Squeeze the juice from 2 of the oranges into a strainer set over a small nonreactive saucepan.
2
Add the sugar, mustard and pepper to the pan and bring to a boil over high heat.
3
Whisk in the dissolved arrowroot and stir over the heat just until thickened.
4
Transfer the dressing to a small bowl and chill over ice until cool.
5
Stir in the tarragon.
6
Meanwhile, using a sharp knife, peel the 6 remaining oranges.
7
making sure to remove all the bitter white pith.
8
Quarter the oranges lengthwise, then slice them crosswise 1/4 inch thick.
9
Place in a medium bowl and add the blueberries.
10
Stir in the dressing.
11
Arrange the arugula on a serving platter, mound the fruit in the center and serve.
139
kcal
Calories
35
g
Carbs
2
g
Protein
CarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 navel oranges, 2 tablespoons sugar, 2 teaspoons Dijon mustard, 1/4 teaspoon freshly ground pepper, and more.
Yes, Orange-Blueberry Salad With Arugula and Tarragon 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.
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