Ingredients for Arugula Red Onion And Orange Salad W Orange Curry Vinaigrette
- Fresh Orange Juice
- Garlic Clove
- Apple Cider Vinegar
- Light Sesame Oil
- Curry Powder
- 1/2 teaspoon salt
- Navel Oranges
- Red Onion
- Arugula Leaves
How to Make Arugula Red Onion And Orange Salad W Orange Curry Vinaigrette
- In a small saucepan, bring 1 cup of orange juice to a boil. Reduce heat and simmer until the juice reduces to 1/3 cup (approximately 10 minutes).
- Transfer the reduced orange juice to a small bowl. Whisk in 2 cloves minced garlic, 2 tablespoons red wine vinegar, 1/4 cup olive oil, 1 teaspoon curry powder, and 1/2 teaspoon salt. Set aside.
- Using a serrated knife, trim the top and bottom of 2 oranges.
- Stand the oranges on end and carefully remove the outer skin and white pith.
- Slice the oranges crosswise into 1/4-inch thick rings.
- In a medium salad bowl, combine 5 ounces arugula and 1/2 cup thinly sliced red onion.
- Arrange the orange rings on top of the arugula and red onion.
- Drizzle the orange curry vinaigrette over the salad and toss gently to combine.
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
48g
Fat
2g
Carbs
5g
