Arugula Salad with Ribbons of Vegetables & Citrus Dressing

  • 1 5-ounce container of baby arugula greens
  • 2 medium carrots, peeled and shaved into long strips
  • 2 small zucchini, shaved into long strips
  • 1 large fennel bulb, tough outer leaves removed, shaved into thin strips
  • 2 clementines, peeled and sliced crosswise into thin rounds
  • 1/3 cup sunflower seeds

To make the salad: Place the arugula greens onto a large serving platter. Using a vegetable peeler, shave the carrots and zucchini into long thin strips. Using a mandolin or a sharp knife, thinly shave the fennel bulb into strips. Arrange the vegetable strips and the clementine rounds over the arugula. Scatter the sunflower seeds, and drizzle 1/3 cup of the citrus dressing over the vegetables and fruit.

To make the citrus dressing:

  • 2 tablespoons white wine vinegar
  • 2 teaspoons orange juice
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 8 tablespoons olive oil

Add the vinegar, orange juice, honey, Dijon mustard, and salt to a medium size bowl.  Using a whisk, mix to combine.  Slowly drizzle in the olive oil, whisking while you drizzle to emulsify the ingredients into a creamy consistency.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

The cultivation of arugula dates to Roman times. The Romans first referred to this bitter green as “eruca. “Over centuries of time, regional dialects changed the pronunciation to “aruculu” in Northern Italy and “ruchetta” in Southern Italy. In modern times, the name has morphed into Arugula, and in England it is known as Rocket.

In many Italian recipes, this aromatic peppery green is added to a variety of dishes, topping pizzas and pastas, made into pesto, or in this recipe, arugula is the base of a colorful salad. The hearty salad green stands up well to the ribbons of vegetables, along with the sweet clementine citrus to balance the slight bitterness of the arugula.

This Entry Was Posted in Salads

Winter Caprese Salad

  • 2 Large Tangerines or blood oranges, peeled and cut into 4 slices
  • 2 medium tomatoes, cored and cut into 4 slices
  • Fresh mozzarella, torn
  • Kosher salt and freshly ground pepper
  • Balsamic glaze
  • Extra-virgin olive oil
  • Chopped fresh chives or basil


On a large plate, arrange tangerines/blood oranges and tomatoes with mozzarella.

Season with salt and pepper, then drizzle lightly with Balsamic glaze and generously with oil.

Sprinkle with chopped chives or basil and serve.

Recipe: Joyce Conway

Photo: Cindy Ramsey

The Winter Caprese Salad is a delightful variation of the classic Italian Caprese, uniquely tailored to capture the essence of the Amalfi Coast even during the colder months. This seasonal twist features ripe tomatoes, creamy mozzarella, and vibrant basil, but it adds a wintery touch with additions like citrus fruit and a drizzle of balsamic glaze. The Amalfi Coast, renowned for its fresh produce and culinary finesse, inspires this adaptation by embracing the flavors of the season while staying true to the Mediterranean tradition. Each crisp bite of the Winter Caprese Salad transports you to the coastal paradise, where the charm of the Amalfi Coast is encapsulated in the combination of sun-kissed ingredients, offering a taste of winter infused with the coastal spirit.