Broccolini, orange, and arugula salad
1
Points®
Total time: 18 min • Prep: 9 min • Cook: 9 min • Serves: 4 • Difficulty: Easy
Broccolini is a cross between broccoli and Chinese kale. It 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. Find it packaged in small bunches and know that its tender, asparagus-like stems are completely edible. Actually, if you can't find broccolini in your supermarket, this recipe is delicious with fresh asparagus—either the green or white stalks. Watercress or mâche are lovely alternatives for arugula, or try this with baby spinach for a less peppery bite.
Ingredients
Broccoli
½ pound(s), cut into florets, or broccolini
Orange
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
Vidalia onion
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.
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