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Rachael Ray

Orange and Arugula Salad with Marmalade Dressing

Serve this tangy salad with California Pasta with Artichokes and Almond-Citrus Pesto.

Serve this tangy salad with California Pasta with Artichokes and Almond-Citrus Pesto.

Ingredients

  • 1 orange, skin and white pith removed, then sliced into 1/4-inch rounds
  • 5-6 cups arugula
  • 1/2 small red onion, chopped
  • 1 tablespoon orange marmalade
  • 1 lemon or lime, juiced
  • 3 tablespoons extra virgin olive oil (EVOO)
  • Salt and pepper

Preparation

Lightly toss the orange discs, arugula and red onion and arrange them on a platter. Whisk together the marmalade, lemon or lime juice and EVOO. Drizzle the dressing over the salad and season with salt and pepper.

This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

Ingredients

  • 1 orange, skin and white pith removed, then sliced into 1/4-inch rounds
  • 5-6 cups arugula
  • 1/2 small red onion, chopped
  • 1 tablespoon orange marmalade
  • 1 lemon or lime, juiced
  • 3 tablespoons extra virgin olive oil (EVOO)
  • Salt and pepper

Directions

Lightly toss the orange discs, arugula and red onion and arrange them on a platter. Whisk together the marmalade, lemon or lime juice and EVOO. Drizzle the dressing over the salad and season with salt and pepper. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

Tags:Dinner, fruit, Lunch, no-cook, Salads, undoRS, vegetables, Yum-o! Family-Friendly, Yum-o! The Family Cookbook