Arugula Salad With Roasted Shallot-Orange Vinaigrette

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Arugula Salad With Roasted Shallot-Orange Vinaigrette

 

Vinaigrette:

3 shallots, roasted, and roughly chopped

1 garlic clove, chopped

2 tablespoons balsamic vinegar

Peel of 1 orange

1/3 cup olive oil

 

Salad:

1 1/2 pounds fresh arugula, washed, dried

2 oranges, cut into segments

1 small red onion, thinly sliced

 

Make Dressing: In medium bowl, combine shallots, garlic, vinegar and orange

peel. Whisk to blend, then slowly add olive oil, whisking until smooth. Season

with salt and pepper to taste and set aside.

Place arugula in serving bowl. Add dressing and toss to coat. Divide among

serving plates and garnish with orange segments and red onion slices.

Makes 6 servings.

Calories 139, Fat 11 g, Carbs 9 g, Sodium 48 mg, Fiber 3 g.