Finally, after way too much sugar, I’m back to being a healthier food blog! On my continued quest to try new ingredients, I picked up a box of arugala for a dollar at my local grocer. I’m sure I’ve had arugala in salads somewhere, but I’ve never actually done anything with it myself. I had some prosciutto in the fridge, and still had a blood orange left so decided I should make salad with all of it. I had fun playing around with the flavors and textures in the salad. Prosciutto is salty and savory, arugala is peppery and bold, blood oranges are tangy, and red onion is sweet. It all comes together beautiful in this salad. Short post today, Eric and I are having a date day!
juice of one blood orange
1/2 tsp blood orange zest
2 tsp Dijon mustard
1 TBS Balsamic Vinegar
1 TBS Olive Oil
salt and pepper to taste
4 cups fresh arugala
4 slices prosciutto torn
1 blood orange peeled and cut into chunks
4 TBS red onion finely chopped
Whisk together dressing ingredients in a small bowl.
Place arugala in large bowl and top with remaining ingredients. Pour dressing over the salad just before serving and toss well.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.