Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Arugula, Red Onion and Orange Salad W/ Orange Curry Vinaigrette Recipe
    Lost? Site Map

    Arugula, Red Onion and Orange Salad W/ Orange Curry Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    JaneSays30's Note:

    A delicious salad to serve any time Arugula is in season.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring orange juice to a boil in a small sauce pan and reduce to 1/3 cup, about 10 minutes.
    2. 2
      Transfer reduction to a small bowl and whisk in the garlic, vinegar, oil, curry, and salt. Set aside.
    3. 3
      Use a serrated knife to cut the peel from top and bottom of the oranges.
    4. 4
      Set each on end and remove outer skin & pith.
    5. 5
      Cut crosswise into 1/4 inch thick rings.
    6. 6
      Place onion and arugula in a medium salad bowl and top w/ oranges.
    7. 7
      Toss w/ vinaigrette and serve immediately.

    Ratings & Reviews:

    • on March 30, 2009

      55

      Oh my goodness - this was fantastic! I loved the warm sweet and spicy curry dressing with the fresh orange and crisp red onion. I couldn't believe it when 13yo DS asked for 'more dressing.' I reduced the sesame oil to 1 teaspoon and the curry powder to 1/2 teaspoon since both of mine were 'hot.' I skipped the salt and topped with some crumbled feta cheese - would make again! Made for Pick A Chef Spring 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Arugula, Red Onion and Orange Salad W/ Orange Curry Vinaigrette

    Serving Size: 1 (116 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 106.5
     
    Calories from Fat 34
    32%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 153.0 mg
    6%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 2.3 g
    9%
    Sugars 12.1 g
    48%
    Protein 1.8 g
    3%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites