by Diana Rattray
Make this simple salad with arugula or baby kale. It’s an excellent salad to serve along with just about any meal. The orange vinaigrette is wonderful on the salad, but it can be tossed with your favorite dressing or a simple mixture of 1/4 cup of olive oil whisked with the juice and zest of a lemon.
PrintArugula Salad With Orange Vinaigrette
Use baby arugula or kale in this easy salad. The orange vinaigrette is bright and flavorful, but feel free to use your favorite vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 4 servings 1x
- Category: Salads
Ingredients
Scale
Orange Vinaigrette
- 2 tablespoons orange juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons of honey or an equivalent sugar-free sweetener
- Dash freshly ground black pepper
- Dash salt, or to taste
- 1/3 cup extra virgin olive oil
Salad
- 1/3 cup sliced almonds
- 6 to 8 cups arugula, baby arugula, or kale leaves
- 1/4 cup shredded Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- combine the orange juice, vinegar, mustard, honey, a dash of pepper, and a dash of salt in a blender.
- With the blender running, add the olive oil in a slow, steady stream.
- Put the arugula or baby kale in a serving bowl. Add some of the vinaigrette and toss to coat the leaves.
- Arrange the salad on salad plates; sprinkle with sliced almonds and Parmesan cheese, and sprinkle lightly with salt and pepper.
- Serve any extra vinaigrette along with the meal.
