Arugula & Mandarin Salad with Toasted Almonds
The peppery flavor of arugula is mellowed with sweet mandarin segments and the slightly bitter, nutty crunch of toasted almonds, topped with a sweet and tangy dressing.
For the Salad:
4 cups arugula
1 small red onion, sliced thin
15-ounce can mandarin orange segments, drained
½ cup sliced almonds
For the Dressing:
1/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
2 tablespoons orange juice
2 tablespoons fresh parsley, chopped
Heat a small skillet over medium heat. Add the sliced almonds to the pan and toast, stirring often, just until fragrant, about 1 minute. Remove from heat; set aside.
Assemble the salad ingredients in a large bowl, starting with the arugula. Layer the sliced red onion and mandarin segments in top. Sprinkle the toasted almonds over all.
Combine the salad dressing ingredients in a glass bottle with a lid or shaker top and shake well. Drizzle over the salad and serve. Makes 4 servings.