Arugula, Red Onion and Orange Salad W/ Orange Curry Vinaigrette Recipe
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Directions:
- Bring orange juice to a boil in a small sauce pan and reduce to 1/3 cup, about 10 minutes.
- Transfer reduction to a small bowl and whisk in the garlic, vinegar, oil, curry, and salt. Set aside.
- Use a serrated knife to cut the peel from top and bottom of the oranges.
- Set each on end and remove outer skin & pith.
- Cut crosswise into 1/4 inch thick rings.
- Place onion and arugula in a medium salad bowl and top w/ oranges.
- Toss w/ vinaigrette and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 47.63 Kcal (199 kJ) | ||
| Calories from fat | 22.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 4% | |
|---|---|---|---|
| Sodium | 101.53mg | 4% | |
| Potassium | 152.42mg | 3% | |
| Total Carbs | 5.85g | 2% | |
| Sugars | 3.96g | 16% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 23.5mg | 39% | |
| Iron | 0.2mg | 1% | |
| Calcium | 30.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 68.36 Kcal (286 kJ) | ||
| Calories from fat | 31.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 4% | |
|---|---|---|---|
| Sodium | 145.71mg | 4% | |
| Potassium | 218.73mg | 3% | |
| Total Carbs | 8.4g | 2% | |
| Sugars | 5.68g | 16% | |
| Dietary Fiber | 0.82g | 2% | |
| Protein | 1.4g | 2% | |
| Vitamin C | 33.7mg | 39% | |
| Iron | 0.3mg | 1% | |
| Calcium | 43.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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