Mixed Green Arugula Salad with Orange Marmalade Vinaigrette
Homemade vinaigrettes just taste better and it's really worth the extra few minutes it takes to shake up a batch in jar. I like to use this recipe during the winter, when there are lots of great citrus fruits to choose from in the grovery store. Blood orang…
What you'll need
Ingredients
Vinaigrette
6 tablespoons extra virgin olive oil
3 tablespoons orange marmalade
3 tablespoons red wine vinegar (or fresh squeezed lemon juice)
1 medium shallot
1 teaspoon mayonnaise
½ teaspoon Dijon mustard
1 teaspoon minced fresh thyme leaves
Salt and ground black pepper, to taste
Salad
4 cups lightly packed stemmed arugula
4 cups lightly packed mesclun greens
4 medium radishes, sliced thin
2-3 Clementine oranges or blood oranges, peeled, cut into segments, segments halved and drained to remove excess juice
Shake all the ingredients together in a jar with a tight fitting lid and refrigerate for up to 2 days.
02
If refrigerated, let vinaigrette sit at room temperature to allow the oil to liquefy. Toss the greens and radishes together in large bowl. Add dressing (start with a few tablespoons, and add more to taste) and toss the salad to combine. Add oranges, feta and chopped nuts and toss gently to combine and serve immediately.
A fresh twist on an old classic. This is one of the most popular summer dishes that I make. Everyone raves, but the key is not so much the recipe (which is simple and basic) but rather the availability of summer ripe peaches at their peak of freshness.
This is a fantastic summer dish which I first tried at Alan Jackson’s restaurant/marketplace Lemonade . The edamame are a great base for salads because of their bright, fresh flavor and watermelon radish add great color and crunch while the sesame ginger dr…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Mixed Green Arugula Salad with Orange Marmalade Vinaigrette
Prep
Cook
Yield
Homemade vinaigrettes just taste better and it's really worth the extra few minutes it takes to shake up a batch in jar. I like to use this recipe during the winter, when there are lots of great citrus fruits to choose from in the grovery store. Blood orang…
Ingredients
Vinaigrette
6 tablespoons extra virgin olive oil
3 tablespoons orange marmalade
3 tablespoons red wine vinegar (or fresh squeezed lemon juice)
1 medium shallot
1 teaspoon mayonnaise
½ teaspoon Dijon mustard
1 teaspoon minced fresh thyme leaves
Salt and ground black pepper, to taste
Salad
4 cups lightly packed stemmed arugula
4 cups lightly packed mesclun greens
4 medium radishes, sliced thin
2-3 Clementine oranges or blood oranges, peeled, cut into segments, segments halved and drained to remove excess juice
Shake all the ingredients together in a jar with a tight fitting lid and refrigerate for up to 2 days.
2
If refrigerated, let vinaigrette sit at room temperature to allow the oil to liquefy. Toss the greens and radishes together in large bowl. Add dressing (start with a few tablespoons, and add more to taste) and toss the salad to combine. Add oranges, feta and chopped nuts and toss gently to combine and serve immediately.
Cook Like James
Mixed Green Arugula Salad with Orange Marmalade Vinaigrette
Prep
Cook
Yield
Homemade vinaigrettes just taste better and it's really worth the extra few minutes it takes to shake up a batch in jar. I like to use this recipe during the winter, when there are lots of great citrus fruits to choose from in the grovery store. Blood orang…
Ingredients
Vinaigrette
6 tablespoons extra virgin olive oil
3 tablespoons orange marmalade
3 tablespoons red wine vinegar (or fresh squeezed lemon juice)
1 medium shallot
1 teaspoon mayonnaise
½ teaspoon Dijon mustard
1 teaspoon minced fresh thyme leaves
Salt and ground black pepper, to taste
Salad
4 cups lightly packed stemmed arugula
4 cups lightly packed mesclun greens
4 medium radishes, sliced thin
2-3 Clementine oranges or blood oranges, peeled, cut into segments, segments halved and drained to remove excess juice
Shake all the ingredients together in a jar with a tight fitting lid and refrigerate for up to 2 days.
2
If refrigerated, let vinaigrette sit at room temperature to allow the oil to liquefy. Toss the greens and radishes together in large bowl. Add dressing (start with a few tablespoons, and add more to taste) and toss the salad to combine. Add oranges, feta and chopped nuts and toss gently to combine and serve immediately.
