Broccolini, orange, and arugula salad

1 - 2
PersonalPoints™ per serving
Total Time
18 min
9 min
9 min
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.


Uncooked broccoli

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


3 medium, navel variety


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


5 oz, baby leaves


  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.