Spinach, Broccoli, Orange and Arugula (Australian Rocket) Salad with Dressing

By: Team Reboot
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
Login to rate this recipe - Not a member? Join Today

Ingredients:

  • 1/4 cup Cider Vinegar
  • 2 tbsp Rice Vinegar
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp Honey
  • 1 tbsp Dijon Mustard
  • 1/4 tbsp Sea or Celtic salt
  • 1/8 tbsp coarsely Ground Black Pepper
  • 4 cups chopped fresh Spinach
  • 3 cups small Broccoli florets (can steam if desired)
  • 3 cups trimmed Arugula leaves (or bagged)
  • 4 Oranges peeled and cut into sections

Directions:

  1. Dressing: Combine the Cider Vinegar, Rice Vinegar, Olive Oil, Honey, Dijon Mustard, salt and pepper in a jar. Cover and shake well.
  2. Salad: Place remaining ingredients into a large bowl and add dressing – stir well.

Substitutions:

  • Arugula – Watercress (Australia: Rocket)
  • Add: Almonds

Servings: 4

  • Nutrition per serving:
  • Calories160
  • Fat4 g
  • Saturated Fat0.5 g
  • Cholesterol0 mg
  • Sodium135 mg
  • Carbohydrates30 g
  • Fiber6 g
  • Sugars22 g
  • Protein 4 g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , , , , , , , , , , , , , , , ,

Team Reboot

More posts from