My F&W
quick save (...)
Arugula Salad with Mandarin Vinaigrette
© Christina Holmes

Arugula Salad with Mandarin Vinaigrette

  • TOTAL TIME: 12 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • HEALTHY
  • VEGETARIAN

This fresh, sweet and tangy salad from Diane Cu and Todd Porter gets its pleasant crunch from sliced almonds and bean sprouts.

  1. 1/4 cup extra-virgin olive oil
  2. 1/4 cup fresh mandarin or tangerine juice
  3. 2 tablespoons apple cider vinegar
  4. 1 garlic clove, minced
  5. Kosher salt
  6. Freshly ground pepper
  7. 5 ounces baby arugula (8 cups)
  8. 5 ounces bean sprouts (2 cups)
  9. 4 mandarin oranges, peeled and sectioned
  10. 1/4 cup sliced almonds
  1. In a large bowl, whisk the olive oil with the mandarin juice, apple cider vinegar and garlic and season with salt and pepper. Add the arugula and bean sprouts and toss to coat. Transfer the salad to a large platter, top with the mandarin sections and almonds and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.