Arugula Salad with Beans and Orange Vinaigrette
Arugula Salad with Beans and Orange Vinaigrette takes around 10 minutes from beginning to end. This recipe serves 4 and costs $2.39 per serving. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 279 calories, 10g of protein, and 28g of fat per serving. 42 people were glad they tried this recipe. Head to the store and pick up olive oil, red onion, orange zest, and a few other things to make it today. It works well as a salad. It is brought to you by A Healthy Life for Me. With a spoonacular score of 41%, this dish is solid. Radish, Orange, and Arugula Salad with Cumin Vinaigrette, Arugula-orange Salad With Pomegranate-white Wine Vinaigrette, and Roast Beef, Beet, and Arugula Salad with Orange Vinaigrette are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 5 minutes
Ingredients:
3 cups of arugula
8 ounces Burrata cheese (2 large balls)
Dash of Kosher Salt and Black Pepper
¼ cup + 1 tablespoon Olive oil
1 orange, zested, then peeled and ½ juiced and ½ cut into segments
1 small red onion, cut into wedges
2 cup cannelloni or flageolet beans, cooked and reserved, or one 14 ounce can
Equipment:
frying pan
whisk
bowl
Cooking instruction summary:
Vinaigrette:Cut orange in half, zest and juice one half into a bowl add a dash of salt and pepper in a bowl. Slowly whisk in ¼ cup olive oil.Peel remaining half of orange and cut into segments. Set aside.Cook beans according to directions or use canned. Set aside.In a skillet add a tablespoon of olive oil over medium-high heat. Add onion and cook until tender and browned along edges. Remove and allow to come to room temperature before adding to greens.In a large bowl add arugula, orange segments, beans and red onion add vinaigrette, toss to coat.On a plate, add ½ of a ball of burrata and off to the side heap a serving of Arugula mixture. Lightly salt and pepper burrata and serve.
Step by step:
Vinaigrette
1. Cut orange in half, zest and juice one half into a bowl add a dash of salt and pepper in a bowl. Slowly whisk in ¼ cup olive oil.Peel remaining half of orange and cut into segments. Set aside.Cook beans according to directions or use canned. Set aside.In a skillet add a tablespoon of olive oil over medium-high heat.
2. Add onion and cook until tender and browned along edges.
3. Remove and allow to come to room temperature before adding to greens.In a large bowl add arugula, orange segments, beans and red onion add vinaigrette, toss to coat.On a plate, add ½ of a ball of burrata and off to the side heap a serving of Arugula mixture. Lightly salt and pepper burrata and serve.
Nutrition Information:
covered percent of daily need
