Arugula Salad with Tangerines, Almonds and Shaved Parmesan
Ingredients
For Dressing:
1/4 cup 100 percent Florida tangerine juice
3 tablespoons vegetable oil
1 tablespoon honey
1 tablespoon rice vinegar
1/2 teaspoon finely grated Florida tangerine zest
1/2 teaspoon Dijon mustard
For Salad:
1/4 cup golden raisins
3 tablespoons Florida tangerine juice
4 Florida tangerines, peeled and sliced into rounds 1/8-inch thick
2 tablespoons honey
4 cups loosely packed baby arugula
1/4 small red onion, sliced into wedges 1/8-inch thick
2 ounces shaved Parmesan
2 tablespoon toasted sliced almonds
Preparation
For the dressing, in a small bowl whisk together 1/4 cup tangerine juice, vegetable oil, 1 tablespoon honey, vinegar, tangerine zest and mustard. Season with salt and pepper to taste; set aside.
For the salad, in a small microwave-safe bowl combine raisins and 3 tablespoons tangerine juice. Microwave on HIGH 20 to 30 seconds or until the mixture begins to bubble. Let stand 10 minutes; drain.
Arrange 1 sliced tangerine around each of 4 salad plates; drizzle the slices with 2 tablespoons honey. Set aside. In a large bowl combine arugula, onion and raisins. Drizzle with 1/4 cup of the dressing; toss to coat. Divide salad evenly in the center of each plate. Top with shaved Parmesan and sprinkle with almonds. Serve with remaining dressing.
Nutrients per serving: 300 calories, 16g fat, 4g saturated fat, 10mg cholesterol, 220mg sodium, 37g carbohydrate, 3g fiber, 32g sugars, 7g protein, 30 percent vitamin A, 60 percent vitamin C, 25 percent calcium, 6 percent iron