BEET SALAD WITH ARUGULA AND ORANGES
Beets add not only bright-red color to this arugula side salad but also lots of nutrition. Peeling and cutting the beets into small pieces reduces their cooking time.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, 25 to 30 minutes. Remove beets from foil and let cool slightly.
- Meanwhile, in a large bowl, combine 2 teaspoons oil with vinegar and season with salt and pepper. Add arugula, oranges, and beets and toss to combine. Top with pistachios and serve.
Nutrition Facts : Calories 172 g, Fat 8 g, Fiber 6 g, Protein 5 g
ORANGE, RED ONION AND ARUGULA SALAD
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.
ORANGES AND ARUGULA
Provided by Marian Burros
Categories easy, quick, weekday, salads and dressings, appetizer, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Trim tough stems from arugula. Wash, dry and slice arugula into thin strips.
- Peel oranges over the bowl in which the salad will be served, cutting each section in half and allowing juices to fall into bowl with the halved sections.
- In the bowl, stir in the mustard and soy sauce.
- Stir in the arugula.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 55 milligrams, Sugar 13 grams, TransFat 0 grams
SPINACH AND ARUGULA SALAD WITH ORANGE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts.
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