Orange Ale Vinaigrette Arugula Salad Recipe 45

ARUGULA SALAD WITH CITRUS VINAIGRETTE

Steps:

• In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
• In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

VIBRANT ORANGE & ARUGULA SALAD

Steps:

• First, toast the almonds: In a small skillet over medium heat, warm the almonds until they are fragrant and starting to turn golden on the edges, stirring frequently (careful, they'll burn!), about 5 minutes. Transfer them to a bowl to cool.
• Place the arugula on a large serving platter or into a large serving bowl. Arrange the oranges, toasted almonds, goat cheese and radishes on top. Sprinkle the top lightly with a pinch or two of cinnamon. Set aside.
• In a small bowl, combine the olive oil, lemon juice, honey and salt. Whisk together until blended. Taste, and add a little more honey if it's unpleasantly tart.
• Once you're ready to serve, drizzle the dressing lightly over the salad (you might have a little extra), toss, and serve immediately.

ARUGULA AND ORANGE SALAD WITH LEMON VINIGARETTE

Steps:

• Combine arugula, orange and red onions. In a bowl, mix together lemon juice, a pinch of sugar, vinegar, chopped garlic and olive oil and salt and pepper.
• Toss Salad with dressing and serve.

ORANGE ALE VINAIGRETTE & ARUGULA SALAD RECIPE - (4/5)

Steps:

• Dressing; Zest orange & add to a small bowl Add shallot, mustard, honey & orange juice Mix together Add beer & while whisking, add olive oil until combined Season with salt & pepper Cut orange segments into small pieces Salad: Toss arugula with dressing & sprinkle with orange segments & feta cheese

AUTUMN SALAD WITH ORANGE VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the salad greens, almonds, cranberries and onion. Add vinaigrette; toss to coat.

ARUGULA, RED ONION AND ORANGE SALAD W/ ORANGE CURRY VINAIGRETTE

Steps:

• Bring orange juice to a boil in a small sauce pan and reduce to 1/3 cup, about 10 minutes.
• Transfer reduction to a small bowl and whisk in the garlic, vinegar, oil, curry, and salt. Set aside.
• Use a serrated knife to cut the peel from top and bottom of the oranges.
• Set each on end and remove outer skin & pith.
• Cut crosswise into 1/4 inch thick rings.
• Place onion and arugula in a medium salad bowl and top w/ oranges.
• Toss w/ vinaigrette and serve immediately.

ENDIVE, ARUGULA AND ORANGE SALAD

Steps:

• Using sharp knife, cut away all peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices. Cut each slice in half. Set aside.
• Whisk juice, olive oil, vinegar, walnut oil and orange peel in medium bowl to blend. Season with salt and pepper.
• Combine endive, arugula and orange slices in large bowl. Add vinaigrette and toss to coat. Sprinkle with walnuts.