Arugula Salad with Orange Vinaigrette


  • 13 ounces (400 g) arugula
  • 1 orange
  • Orange vinaigrette
  • 1 orange
  • ¼ cup (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) balsamic vinegar
  • 1 tablespoon (15 ml) honey
  • 1/8 teaspoon (0.5 ml) salt


  1. To make the orange vinaigrette, grate orange zest into a glass jar. Cut orange in half and juice ½ of the orange into the glass jar.
  2. Add extra virgin olive oil, balsamic vinaigrette, honey, and salt. Put the lid on the jar and shake to mix. Add arugula to a bowl.
  3. Pour dressing over top of arugula and toss. Using a paring knife, remove the rind of the orange and cut it into slices. Arrange orange slices on top.