Arugula salad w Orange Segments, Shaved Parmesan and Sunflower Seeds. Healthy and Tasty!

Saturday, October 13, 2012

It seems like all summer long we eat salads for dinner and the minute it gets colder, I start eating way less salad. Not good. This is one my favorites regardless of season though.


These are all pretty flexible--but I love to play around with this and I find these all go together very well.

  1. 3 cups of arugula (makes about 2 servings)
  2. 2 oranges, 1 1/2 for salad, 1/2 for dressing
  3. 1/4 cups sunflower seeds (can substitute pine nuts)
  4. 1 cup cherry or grape tomatoes
  5. 1/2 cup of thinly sliced fennel
  6. 1 ounce or so of aged parmesan cheese
  7. 1-2 tablespoons OJ
  8. 1 tablespoon of lemon juice
  9. 1/4 teaspoon of dijon mustard
  10. 1/4 of a shallot

1)  Wash and spin dry arugula. I am very anal about this as I loathe a soggy salad.
2)  Wash and dry cherry tomatoes.
3) Wash and dry fennel. Slice thinly.
4)  Peel orange, cut into circles, remove the white. Reserve 1/2 orange for dressing.
5) Heat small skillet, add sunflower seeds and toast them till light brown.
6) Shave your parmesan. I like to use a veggie peeler for this, it works very well. 

For dressing, squeeze juice from the reserved 1/2 of orange. If you have lemon, squeeze a bit of juice as well. Add the oil and mustard. If you are using shallot, finely chop and add in. Mix well.

Combine all ingredients in a bowl except orange segments, cheese and seeds. Dress salad, top w orange, cheese and seeds.


Finished Product!!!

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