Arugula, Red Onion and Orange Salad W/ Orange Curry Vinaigrette



  1. 1 cup fresh orange juice
  2. 1 garlic clove, ninced
  3. 1 tablespoon apple cider vinegar
  4. 1 tablespoon light sesame oil (or vegetable oil)
  5. 1 teaspoon curry powder
  6. 14 teaspoon salt
  7. 2 navel oranges
  8. 12 medium red onion, thinly sliced
  9. 4 cups arugula leaves


  1. Bring orange juice to a boil in a small sauce pan and reduce to 1/3 cup, about 10 minutes.
  2. Transfer reduction to a small bowl and whisk in the garlic, vinegar, oil, curry, and salt.
  3. Set aside.
  4. Use a serrated knife to cut the peel from top and bottom of the oranges.
  5. Set each on end and remove outer skin & pith.
  6. Cut crosswise into 1/4 inch thick rings.
  7. Place onion and arugula in a medium salad bowl and top w/ oranges.
  8. Toss w/ vinaigrette and serve immediately.