Orange And Arugula Salad Recipes

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ARUGULA, FENNEL, AND ORANGE SALAD



Arugula, Fennel, and Orange Salad image

I grew up eating fennel, but I've noticed it's not very common in the US. For all the fennel lovers like me, here is a delicious and good looking recipe. For the non fennel lovers, you can easily substitute celery.

Provided by Ms.P.

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

1 tablespoon honey
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup olive oil
1 bunch arugula
2 orange, peeled and segmented
1 bulb fennel bulb, thinly sliced
2 tablespoons sliced black olives

Steps:

  • Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk.
  • Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 14.3 g, Fat 9.7 g, Fiber 3.4 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 250.2 mg, Sugar 9.1 g

BEET, ORANGE AND ARUGULA SALAD



Beet, Orange and Arugula Salad image

The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets. This makes a pretty Christmas salad. Try to find the wispy wild arugula, which is more pungent than regular arugula.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, salads and dressings, appetizer

Time 10m

Yield Serves 4

Number Of Ingredients 11

1 tablespoon freshly squeezed orange juice
1 teaspoon balsamic vinegar
1 tablespoon sherry vinegar or red wine vinegar
Salt and freshly ground pepper to taste
3 tablespoons grapeseed oil or sunflower oil
1 tablespoon extra virgin olive oil
2 large or 4 small beets, roasted, peeled and cut in rounds or half-moons (depending on the size)
1 pound oranges, peel and pith removed, cut into slices or half-moons (depending on the size)
4 cups wild or baby arugula
2 tablespoons chopped cilantro
1/4 cup chopped walnuts (1 ounce)

Steps:

  • In a small bowl or measuring cup, whisk together the orange juice, balsamic vinegar, sherry or red wine vinegar, salt and pepper, and oils. Taste and adjust the acidity, adding a little more vinegar or orange juice if desired.
  • Toss the beets with 1 tablespoon of the dressing. Toss the arugula with 3 tablespoons of the remaining dressing and arrange on a platter or in a wide bowl. Arrange the beets and oranges on top of the arugula in an alternating pattern and drizzle on the remaining dressing. Top with the cilantro and walnuts, and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 424 milligrams, Sugar 14 grams

VIBRANT ORANGE & ARUGULA SALAD



Vibrant Orange & Arugula Salad image

You're going to love this beautiful green salad featuring fresh oranges, goat cheese, almonds and radishes! A simple lemon dressing ties it all together. Recipe yields 6 side salads.

Provided by Cookie and Kate

Categories     Salad

Time 20m

Number Of Ingredients 10

1/4 cup sliced almonds
5 to 6 ounces baby arugula
2 oranges, peeled and sliced into thin rounds
2 ounces goat cheese, crumbled (about 1/2 cup)
1/4 cup thinly sliced and roughly chopped radishes
Pinch of ground cinnamon, to sprinkle on top
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
1 1/2 teaspoons honey
1/4 teaspoon salt

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.

Nutrition Facts : ServingSize 1 side salad, Calories 171 calories, Sugar 6.2 g, Sodium 147 mg, Fat 14.1 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 9.7 g, Fiber 2.2 g, Protein 3.9 g, Cholesterol 4.4 mg

ARUGULA AND ORANGE SALAD WITH LEMON VINIGARETTE



Arugula and Orange Salad with Lemon Vinigarette image

Provided by Food Network

Time 20m

Number Of Ingredients 9

Arugula
1 orange, supremed
1 red onion, shaved
Lemon juice
Pinch of sugar
White wine vinigar
Chopped garlic
Olive oil
Salt and pepper

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, RED ONION AND ARUGULA SALAD



Orange, Red Onion and Arugula Salad image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

A small red onion, peeled and cut into 1/8th inch rounds
1/4 cup orange juice
2 tablespoons sherry wine vinegar
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
3 seedless oranges
2 large bunches washed and stemmed arugula

Steps:

  • Separate the rounds into rings and hold them in ice water until serving time.
  • In a mixing bowl combine the orange juice, vinegar and olive oil; season to taste with salt and pepper.
  • Cut the peel and pith away from the oranges and slice them into thin rounds.
  • Right before serving, make a bed of the arugula leaves, set concentric rounds of oranges on top. Drain onion rings and pat dry and scatter them over the oranges; spoon some of the dressing over the top and serve.

ORANGE AND ARUGULA SALAD



Orange and Arugula Salad image

Make and share this Orange and Arugula Salad recipe from Food.com.

Provided by dicentra

Categories     Oranges

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

3 tablespoons fresh lemon juice
1 tablespoon olive oil
3/4 teaspoon honey
2 garlic cloves, crushed
6 navel oranges
3 cups trimmed arugula
6 tablespoons crumbled feta cheese

Steps:

  • Combine first 4 ingredients in a small bowl, stirring with a whisk.
  • Peel oranges, and cut each crosswise into 6 slices. Arrange 6 orange slices on each of 6 arugula-lined plates. Sprinkle 1 tablespoon feta over each salad, and drizzle each with 1 tablespoon dressing.

Nutrition Facts : Calories 134.4, Fat 5.5, SaturatedFat 2.5, Cholesterol 12.6, Sodium 162.6, Carbohydrate 20.2, Fiber 3.3, Sugar 13.6, Protein 3.6

FENNEL-ARUGULA SALAD WITH ORANGES



Fennel-Arugula Salad with Oranges image

An orange-mustard vinaigrette perfectly complements mellow fennel and peppery arugula in this easy-to-make salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

2 oranges, peel and pith removed
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 large fennel bulb, cored and very thinly sliced, fronds reserved
5 ounces baby arugula (5 cups)

Steps:

  • Working over a medium bowl, cut out orange segments, then squeeze juice from membranes. To a jar, add 2 tablespoons juice, vinegar, mustard, and oil; season with salt and pepper. Shake to combine.
  • Combine fennel and fronds, arugula, and orange segments in a bowl. Drizzle with dressing and toss to combine.

Nutrition Facts : Calories 103 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

ARUGULA SALAD WITH ORANGES, FETA, AND SUGARED PISTACHIOS



Arugula Salad With Oranges, Feta, and Sugared Pistachios image

To save assembly time, make the pistachios ahead of time and store in the refrigerator in an airtight container or you could use an equal amount of chopped toasted pistachios. Cook's Illustrated had this recipe in their Nov/Dec 2006 edition.

Provided by Bev I Am

Categories     Oranges

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup whole shelled pistachios
1 large egg white, lightly beaten
1/3 cup sugar
5 teaspoons orange marmalade
2 tablespoons lemon juice, plus
2 teaspoons fresh squeezed lemon juice
3 tablespoons extra virgin olive oil
1 small shallot, minced very fine (approx 1 TBS)
1 tablespoon mint leaf, fresh, minced very fine
table salt & freshly ground black pepper
5 ounces lightly packed baby arugula (8 cups)
2 large oranges, peeled, cut into segments, segments halved and drained to remove excess juice
3 ounces feta, crumbled (3/4 cup)

Steps:

  • For Sugared Pistachios:.
  • Adjust oven rack to middle position and heat oven to 325 degrees.
  • Toss pistachios with egg white in small bowl.
  • Using slotted spoon, transfer nuts to 8" square baking pan lined with parchment paper; discard excess egg white.
  • Add sugar and stir until nuts are completely coasted.
  • Bake, stirring mixture every 5 to 10 minutes, until coating turns nutty brown, 25 to 30 minutes.
  • Transfer nuts to plate in single layer to cool.
  • For the Salad:.
  • Whisk marmalade, lemon juice, oil, shallot, mint, 1/4 tsp salt, and 1/8 tsp pepper in large bowl.
  • Add arugula and oranges; toss and adjust seasonings with salt and pepper.
  • Divide salad among individual plates; top each with portion of feta and sugared pistachios.
  • Serve immediately.

Nutrition Facts : Calories 254.3, Fat 14.8, SaturatedFat 3.8, Cholesterol 13.4, Sodium 187, Carbohydrate 27.4, Fiber 3, Sugar 22.2, Protein 6.2

ARUGULA AND ENDIVE SALAD WITH ORANGES



Arugula and Endive Salad with Oranges image

This salad combines bitter and spicy lettuces with the sweetness of winter oranges and the tart flavor of red-wine vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 8

3 tablespoons fresh orange juice
2 tablespoons red-wine vinegar
1 tablespoon grainy mustard
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds (3 to 4 bunches) arugula, washed well
1 pound (4 to 6 heads) Belgian endive, sliced crosswise 1/2 inch thick
2 navel oranges, peeled, quartered, and sliced

Steps:

  • In a small bowl or jar, whisk or shake orange juice, vinegar, mustard, and oil until thickened and combined; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
  • In a large bowl, combine arugula, endive, and oranges; toss with dressing. Serve immediately.

Nutrition Facts : Calories 82 g, Fat 4 g, Fiber 4 g, Protein 3 g

ARUGULA, FENNEL AND ORANGE SALAD



Arugula, Fennel And Orange Salad image

Provided by Florence Fabricant

Categories     easy, lunch, quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 bunches arugula, well rinsed and dried
1 cup slivered fresh fennel bulb
2 navel oranges, in segments
3 tablespoons fresh orange juice
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

  • Remove the heavy stems from the arugula and place the leaves in a salad bowl. Add the fennel and orange segments and toss together.
  • Beat the orange juice and mustard together. Beat in the oil and pour the dressing over the salad. Season with pepper and toss.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 71 milligrams, Sugar 10 grams, TransFat 0 grams

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