Arugula Salad With, Oranges, Pomegranate Seeds, and Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Dried cranberries can be used in place of the pomegranate seeds in this recipe. Ingredients:
3/4 cup extra-virgin olive oil |
1/4 cup fresh lemon juice |
2 tablespoons thawed frozen orange juice concentrate |
3/4 teaspoon coarse salt |
1/2 teaspoon ground black pepper |
5 oranges |
14 ounces arugula (about 16 cups) |
3/4 cup pomegranate seeds or dried cranberries |
1 5.5-ounce package soft fresh goat cheese, crumbled (about 1 cup) |
1/3 cup finely chopped red onion |
Directions:
1. Whisk first 5 ingredients in bowl to blend. (Can be made 1 day ahead. Chill. Bring to room temperature and rewhisk before using.)
2. Cut off peel and white pith from oranges. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat and serve.
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