Food Network UK

Spinach and Arugula Salad with Orange

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Ingredients

  • 1 tablespoon marmalade
  • 1 lemon
  • 1/4 extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 to 3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups young spinach
  • 2 to 3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups rocket
  • 1 navel orange, peeled and thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced into discs
  • 1/2 small red onion, very thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 1/4 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped hazelnuts, toasted

Use imperial measurements

Method

How to make Spinach and Arugula Salad with Orange

In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts.