Aphrodisiac Salad with Orange Vinaigrette

/in /by

The ‘magic’ ingredient in this salad is ‘arugula’ which the Romans, centuries ago believed had qualities of being a sensual enhancer. Please keep in mind there have been no current controlled trials testing this theory. You might want to conduct your own trials—it could motivate you to increase your intake of this healthy leafy green.

No matter what your reason for adding arugula to your diet, it has many health benefits including: rich sources of phytochemicals to combat cancer, great sources of folic acid, vitamins A, C, and K, provides a boost for bone and brain health, and it provides an array of minerals with high sources of iron and copper. Arugula has a peppery flavor. In addition to salads try adding arugula to pasta, sandwiches, wraps and soups or blend it into a delicious spicy pesto.

I am sharing a recipe for a salad using arugula which I have made a couple times in the past month for guests. Pairing arugula with roast beef, fresh beets, and Orange Vinaigrette dressing made a great combination.

Salad Recipe

Ingredients:

3 small beets, trimmed791

8 cups loosely packed arugula

Orange Vinaigrette (recipe below)

1 (4-ounce) slice low-sodium deli roast beef, cut into strips

½ cup (2 ounces) crumbled goat cheese

2 tablespoons pine nuts, toasted

Preparation:

  1. Place beets in a microwave-safe bowl; add enough water to come halfway up sides of bowl. Cover with plastic wrap; vent. Microwave at HIGH 8 minutes or until tender; drain and cool. Peel and slice into wedges.
  2. While beets cook, combine arugula and Orange Vinaigrette (recipe below), tossing gently to coat. Arrange mixture evenly on each of 4 plates. Top evenly with beef, beets, cheese, and nuts.

The first time I cooked a lean rump roast in my crock pot, then cut it into ½ in thick strips to place on the salad. The second time I was short on time so I purchased deli roast beef and asked them to slice it ½” thick then I cut it into strips for the salad.

Orange Vinaigrette Recipe

Ingredients:

1 orange

2 tablespoons white wine vinegar

1 tablespoon minced shallots

2 teaspoons Dijon mustard

¼ teaspoon sugar

2 tablespoons olive oil

Preparation:

  1. Grate 1 teaspoon orange rind; squeeze 2 tablespoons juice from orange over a bowl.
  2. Combine orange rind and juice, white wine vinegar, and next 3 ingredients in a small bowl, stirring well with a whisk. Slowly add oil, stirring well with a whisk.

Whatever your reason or test trial for preparing this salad, enjoy! CB