Oranges And Arugula 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

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.

ORANGES AND ARUGULA



Oranges and Arugula image

Provided by Marian Burros

Categories     easy, quick, weekday, salads and dressings, appetizer, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 4

2 ounces arugula
2 eating oranges
1 teaspoon Dijon mustard
1/4 teaspoon reduced-sodium soy sauce

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

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.

POTATO, ORANGE AND ARUGULA SALAD



Potato, Orange and Arugula Salad image

Provided by Giada De Laurentiis

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

Vegetable oil cooking spray
1 1/2 pounds baby potatoes, halved
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 medium oranges
2 packed cups (2 ounces) arugula
1/2 cup (2 ounces) crumbled Gorgonzola
1/3 cup toasted chopped walnuts, see Cook's Note
2 tablespoons extra-virgin olive oil
1 tablespoon fresh orange juice
1 tablespoon champagne vinegar
1 tablespoon orange zest (from 1 medium orange)
Kosher salt and freshly ground black pepper

Steps:

  • Potatoes: Put an oven rack in the upper third of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Put the potatoes and the olive oil in a medium bowl and toss until coated. Arrange the potatoes, cut side down, in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden, about 35 to 40 minutes Remove the potatoes from the oven and set aside to cool for 15 minutes.
  • Salad: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a salad bowl. Squeeze the juice from the membranes into a small bowl and reserve 1 tablespoon of juice for the dressing. Add the arugula, Gorgonzola, walnuts and the cooled potatoes to the salad bowl.
  • Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth. Season with salt and pepper, to taste.
  • Add the dressing to the potato mixture and toss well. Season with salt and pepper, to taste, and serve.

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