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Blood Orange and Arugula Salad


Blood Orange and Arugula Salad

Blood Orange and Arugula Salad

S. Wongkaew

This simple blood orange and arugula salad is a lovely way to use the sweet, tart citrus fruits.

Arugula, known as "rocket" in Australia, adds a peppery bite while the feta is creamy in contrast.

The dressing is a combination of extra virgin olive oil, blood orange juice and a little Dijon mustard.


  • 2 blood oranges
  • 2 cups of baby arugula (rocket)
  • 1/4 cup of crumbled feta cheese
  • ***DRESSING***
  • 2 Tbsp of extra virgin olive oil
  • 1 tsp of Djion mustard
  • Juice from 1 blood orange
  • 1/4 tsp sea salt
  • Serves 2


  1. Make the dressing by combining the olive oil, Dijon, blood orange juice and sea salt. Whisk together with a fork to combine. Set aside.
  2. Peel the two blood oranges and slice cross-wise into thin rounds, making sure to remove all of the white pith. Cut each round in half.
  3. Place the arugula in a large salad bowl and toss with a little dressing to coat the leaves. Divide the arugula between 2 plates. Arrange the blood orange slices and feta cheese on each salad. Drizzle with a bit more dressing and serve immediately.
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