Spinach and Arugula Salad with Tomatoes and Oranges|
This simple salad with its brightly flavored dressing and beautiful colors is wonderful to enjoy with any menu. The mellow acidity of the orange juice in the dressing allows you to use less oil making for a healthier salad full of flavor. The dressing and salad can be made up to two hours in advance as long as they are stored separately. Store the tightly wrapped salad plates in the refrigerator before serving. The dressing can be refrigerated or stored at room temperature, but make sure to mix it well before dressing the salad.
1 cup baby spinach
1 cup small Arugula leaves
1 small tomato, cut into small wedges
1 small seedless orange
1 teaspoon crumbled dried thyme
1/4 teaspoon freshly grated orange zest
Salt to taste
Freshly ground pepper to taste
2 tablespoons extra virgin olive oil
Wash and dry the spinach and Arugula leaves. Arrange the leaves on two individual plates and top with the tomato. Halve the orange. Peel half of the orange and cut into small pieces. Use the remaining half of the orange to provide juice and orange zest for this recipe and the others on the menu. In a small bowl mix together two tablespoons juice squeezed from the reserved orange half, thyme, orange zest, salt, and pepper. Slowly mix the oil into the dressing by briskly whisking. Pour the dressing evenly over the two plates and serve, or serve the dressing on the side.
Makes 2 Servings.
Preparation Time: 15 minutes
Total Time: 15 minutes