July 27, 2017
Dinner, Lunch, Salads,
Vegetable Salad, Fruit, Orange, Vegetables, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Entertaining, Summer, Hand Mix/Whisk, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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To make vinaigrette, combine vinegar, shallots, Dijon mustard, paprika, chopped arugula and olive oil in a small bowl.
Toss arugula leaves, spinach and field greens.
Place greens on serving plates, top with orange slices and onion slices. sprinkle each serving with pine nuts and drizzle with dressing.
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