Sunday, December 11, 2011

Arugula Salad with Tangerine, Avocado and Purple Cabbage

It happens every year right about now - I need to eat more salads! I'm tossing this together as part of the dinner we are sharing with friends tonight. It's super simple. Arrange arugula leaves in rimmed serving plates, top with segments of tangerine, chunks of avocado and shredded purple cabbage. Toss with my recipe for Fresh-Squeezed Tangerine Dressing. Yummy!

Fresh-Squeezed Tangerine Dressing

Helpful to know: Fresh-Squeezed Tangerine Dressing will keep for several days in the refrigerator. Bring to room temperature before serving. Shake just before using.

1 teaspoon salt
Several grindings of fresh black pepper
1 teaspoon Dijon mustard
¼ cup tangerine juice, freshly squeezed
¾ cup canola oil

In a 2-cup capacity jar with a tight fitting lid, combine salt, black pepper, Dijon mustard and tangerine juice. Add canola oil ¼ cup at a time, shaking well after each addition. Keep dressing at room temperature until ready to serve. Shake just before using. Refrigerate any unused portion. Yield: About 1 cup.