ARUGULA SALAD WITH ORANGE VINAIGRETTE
ARUGULA SALAD WITH ORANGE VINAIGRETTE
Serves 4 to 5.
As with all fresh green salads, make sure the greens are clean, dry and cold, and add the dressing right before serving.
1 medium-size head butter lettuce, cleaned and spun dry
1 medium-size head red leaf lettuce, cleaned and spun dry
1 small bunch arugula, coarsely chopped (about 3 c.)
10 radishes, thinly sliced
3 tbsp. minced chives (or 1 green onion, finely minced, whites and as much of the greens as seems reasonable)
Orange Vinaigrette (see recipe)
Freshly ground black pepper
Niçoise olives, optional
1 orange, peeled, seeded and sectioned, optional
Directions
Break the lettuce leaves into bite-size pieces and place in a medium-large bowl. Add the arugula, radishes and chives or green onions, and toss until well combined.
Shake the jar of dressing, then drizzle about1/4cup of the dressing into the salad. Grind in some black pepper, and toss well from the bottom, so that everything gets evenly coated. Drizzle in small amounts of additional dressing, as needed, tossing after each addition until the salad is as dressed as you like it.
Serve immediately, garnished with Niçoise olives and a scattering of fresh orange sections, if desired.
Nutrition information per serving:
Calories88Fat8 gSodium182 mg
Carbohydrates4 gSaturated fat1 gCalcium58 mg
Protein2 gCholesterol0 mgDietary fiber1 g
Diabetic exchanges per serving: 1 vegetable, 1½ fat.
Orange Vinaigrette
Makes about 11/2cups.
1/2c. extra virgin olive oil
2 tsp. grated orange zest
1/2c. orange juice
4 tbsp. red wine vinegar or sherry vinegar
2 medium cloves garlic, finely minced
2 tbsp. finely minced fresh parsley
1 tsp. salt
Directions
Combine olive oil, orange zest, orange juice, red wine vinegar, garlic, parsley and salt in a lidded jar, cover and shake well. Shake again before each use.
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