Arugula salad with orange vinaigrette

By Spencer Watts
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  • 400 grams arugula
  • 1 orange

Orange vinaigrette:

  • 1 orange
  • 1/4 cup (60 milliliters) extra virgin olive oil
  • 2 tablespoons (30 milliliters) balsamic vinegar
  • 1 tablespoon (15 milliliters) honey
  • 1/8 teaspoon (0.5 milliliters) salt


  1. To make the orange vinaigrette, grate orange zest into a glass jar. Cut orange in half and juice 1/2 of the orange into the glass jar. Add extra virgin olive oil, balsamic vinaigrette, honey and salt. Put the lid on the jar and shake to mix.
  2. Add arugula to a bowl. Pour dressing over top of arugula and toss. Using a paring knife, remove the rind of the orange and cut it into slices. Arrange orange slices on top.

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