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Arugula Salad with Orange Vinaigrette
(Published: )
Emeril Lagasse
Prep Time Cooking Time Servings
2 people
  • 2 tbsp coconut oil
  • ground pepper
  • 1/2 cup fresh crimini mushrooms, thinly sliced
  • Salt to taste
  • 2 cups arugula leaves, washed
  • 1/4 cup thinly sliced red onion
  • 1 orange, segmented
  • 1/2 cup fresh orange juice
  • 1 tbsp finely chopped shallots
  • 1 tsp Dijon mustard
  • 1 tbsp sherry vinegar

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1)Heat oil in a small skillet over medium-high heat. Add crimini mushrooms, season with salt & pepper and sauté until tender. Remove from heat.
2)Combine arugula, red onion, and orange segments in a bowl. Toss with vinaigrette to coat. Divide salad among 2 plates and top with crimini mixture. Serve immediately.
3)For the vinaigrette, whisk together juice, shallots, mustard, sugar, and vinegar in a medium bowl.

Suitable for these diets:

Vegetarian Gluten Free Vegan

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