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Broccolini, Orange, and Arugula Salad

Total Time
18 min
Prep
9 min
Cook
9 min
Serves
4
Difficulty
Easy
Broccolini is a cross between broccoli and Chinese kale. It comes packaged in small bunches and has tender, slim stems that are completely edible.
Ingredients

uncooked broccoli

½ pound(s), cut into florets, or broccolini

orange(s)

3 medium, navel variety

water

1 Tbsp

olive oil

2 tsp, extra-virgin

rice wine vinegar

2 tsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

uncooked vidalia onion(s)

½ cup(s), sliced, diced, or other sweet onion

arugula

5 oz, baby leaves

Instructions

  1. Bring a large skillet half full of water to a boil. Add the broccolini, reduce the heat, and simmer until just crisp-tender, about 3 minutes. Drain and rinse under cold water.
  2. Grate 1 teaspoon of zest from one of the oranges. Remove the peel and pith from all 3 oranges and slice each one into rounds.
  3. Combine the zest, water, oil, vinegar, salt, and pepper in a large bowl; whisk to blend. Stir in the broccolini, sliced oranges, and onion; toss well.
  4. Divide the arugula among 4 salad plates. Top each serving with one-quarter of the broccolini mixture. Drizzle any dressing from the bowl over the salads. Yields 1 cup broccolini mixture and 11⁄4 cups arugula per serving.
Notes
Broccolini has a mild, sweet taste and contains as much vitamin C as orange juice. It’s also a good source of folate, vitamin A, and potassium.

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