Orange Ginger Salad
By Yankee Magazine|Jan 18 2008|
Ingredients
1 cup segments plus 2 tablespoons juice from 3 large navel oranges
2 cups packaged shredded cabbage or coleslaw mix
4 scallion , sliced thin
1 teaspoon soy sauce
1 teaspoon honey
1 teaspoon grated fresh ginger
1/4 teaspoon ground black pepper
3 tablespoon extra-virgin olive oil
1 (5-ounce) bag arugula
1/2 cup sliced glazed almonds
Instructions
Roughly chop orange segments and toss with cabbage and scallions in medium bowl. Combine orange juice, soy sauce, honey, ginger, pepper, and oil in small jar. Seal tightly with lid and shake dressing to combine. Toss cabbage mixture with 1 tablespoon dressing. Toss arugula with remaining dressing in large bowl and divide among 4 plates. Top arugula with cabbage mixture and sprinkle with almonds. Serve.
