Makes 6 servings.
Per serving: 169 calories, 9 g total fat (1 g saturated fat),
22 g carbohydrate, 2 g protein, 4 g dietary fiber, 8 mg sodium.
1/2 cup orange juice
2 Tbsp. honey
1 Tbsp. fresh lime juice (lemon may be substituted)
1/4 tsp. paprika
2 Tbsp. extra virgin olive oil
Zest of one large orange
1 Tbsp. finely chopped cilantro
Himalayan salt and freshly ground black pepper
4 cups baby or regular arugula
4 green onions, sliced thin, including green stems
4 kiwi, peeled and thinly sliced
2 cups fresh halved strawberries
1/3 cup coarsely chopped, toasted pecans
In small mixing bowl whisk together orange juice, honey, lime juice and paprika. When well combined slowly add oil and continue whisking until mixture is smooth. Stir in zest and cilantro. Season to taste with salt and pepper. Set aside and allow dressing to stand for a minimum of 10 minutes for flavors to mingle. On large serving platter or in large salad bowl spread arugula and sprinkle with green onions. Arrange kiwi and strawberries slices on top. Just before serving drizzle salad with dressing and garnish with pecans.
“Arugula, an increasingly popular salad green from the Brassica family (think mustard greens, kale, cabbage, cauliflower) has a peppery, mustard-like flavor. Although arugula originated in the Mediterranean region, it is now grown in most parts of the world and is found in supermarkets and farmers’ markets. Arugula is sold either loose with smaller leaves that have a milder flavor or banded in bunches with larger leaves that have a slightly more bitter flavor. Being rich in iron, potassium and vitamins A, C, K and folate, this dark leafy green adds nutritional punch to salads.”