Arugula Salad With Roasted Shallot-Orange Vinaigrette - 9g Carbs, 3g Fiber
Vinaigrette:
3 shallots, roasted, roughly chopped
1 garlic clove, chopped
2 tablespoons balsamic vinegar
peel of 1 orange
1/3 cup olive oil
Salad:
1 1/2 pounds fresh arugula, washed, dried
2 oranges, cut into segments
1 small red onion thinly sliced
Make Dressing: In medium bowl, combine shallots, garlic, vinegar and orange peel. Whisk to blend, then slowly add olive oil, whisking until smooth. Season with salt and pepper to taste and set aside.
Place arugula in serving bowl. Add dressing and toss to coat. Divide among serving plates and garnish with orange segments and red onion slices.
Makes 6 servings.
Calories 139, Fat 11 g, Carbs 9 g, Sodium 48 mg, Fiber 3 g.
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