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Spring Greens Salad with Orange-Champagne Vinaigrette

Active Time: 20 minutes
Total Time: 20 minutes • Serves: 8

5 medium oranges
2 tablespoons Champagne vinegar
1 teaspoon Schnucks Dijon mustard
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons Schnucks extra virgin olive oil
1 package (5 ounces) baby arugula (about 8 cups loosely packed)
1 medium fennel bulb, thinly sliced (about 2 cups) plus fronds saved for garnish
1 package (2/3 ounce) fresh mint leaves (about 1 1/4 cups loosely packed)

1. To segment oranges, trim off top and bottom ends to make 2 flat surfaces. Place each orange, cut side down, on cutting board. With small paring knife, slice down the sides following the natural curve of the orange to completely remove skin and white pith. Place strainer over small bowl. Holding orange over strainer, with paring knife, cut on either side of the membranes to release each orange segment, allowing segments to fall into strainer and juice to drip into bowl. Remove strainer with segments; squeeze remaining membrane portion of oranges to release juice (about 1/3 cup) into bowl. Discard membranes.

2. With whisk, stir vinegar, mustard, salt and pepper into bowl with juice; whisking constantly, slowly drizzle in oil. Makes about 2/3 cup vinaigrette.

3. To serve, in large bowl, toss arugula, fennel, mint, orange segments and vinaigrette.

Each serving: about 98 calories, 5 g total fat (1 g saturated), 0 mg cholesterol, 65 mg sodium, 13 g carbohydrate, 3 g fiber, 8 g sugars, 2 g protein