| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
Ingredients
- 3 cups baby arugula
- 4 navel oranges, peeled and sliced 1/4-inch thick
- 1 Fresno chile pepper, very thinly sliced with seeds
- 1/2 small red onion, very thinly sliced
- 4 sprigs fresh tarragon, leaves stripped and coarsely chopped
- 3 tablespoons EVOO
- Kosher salt and freshly ground pepper
Instructions
- Put the arugula on a platter. Arrange the orange slices in overlapping layers over the arugula, allowing some of the leaves to peek through. Scatter the chile pepper, onions and tarragon on top. Drizzle with the EVOO and sprinkle with salt and pepper to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 174 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 413 mg |
Reviews
This is a great recipe! I’m hooked. On the show, Rachael suggested using Oregano instead of tarragon; which, I have done on several occasions. It is delicious!
This salad was a HUGE hit at a recent event! Delicious, refreshing, and enjoyed the various tastes and textures. A do-over indeed ;D