ANOTHER SUB FOR HIGH PRICED LETTUCE

Spinach and Arugula Salad with Orange

Recipe courtesy Rachael Ray, 2008

Ingredients

1 tablespoon marmalade

1 lemon

1/4 extra-virgin olive oil

Salt and freshly ground black pepper

2 to 3 cups young spinach

2 to 3 cups arugula

1 navel orange, peeled and thinly sliced into discs

1/2 small red onion, very thinly sliced

1/4 cup chopped hazelnuts, toasted

Directions

In the bottom of a shallow salad bowl, combine the marmalade with the juice of 1 lemon then whisk in extra-virgin olive oil and season with salt and pepper. Toss greens with oranges and onions and season with salt and pepper. Top with hazelnuts.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc