Orange, Red Onion and Arugula Salad

1. 1

   Separate the rounds into rings and hold them in ice water until serving time.

2. 2

   In a mixing bowl combine the orange juice, vinegar and olive oil; season to taste with salt and pepper.

3. 3

   Cut the peel and pith away from the oranges and slice them into thin rounds.

4. 4

   Right before serving, make a bed of the arugula leaves, set concentric rounds of oranges on top.

5. 5

   Drain onion rings and pat dry and scatter them over the oranges; spoon some of the dressing over the top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.