Welcome to the continuation of Vegetarian Dinner Party recipe week! Yesterday featured the simple yet tasty Greek Yogurt dip with pita chips, and now for part II.
After our delicious appetizer, and showing Oma and Opa around our apartment, we sat down in the kitchen for dinner. I had already “plated” the salad and only needed to serve up the veggie pasta bake, which you’ll see tomorrow!
For now, enjoy this refreshing, light, summery salad. The goat cheese, arugala and oranges provide such a depth in flavor, it’s surprising.
Arugala Orange Salad, adapted from Shockingly Delicious
- 1 bag mixed greens
- 1 bag baby arugula
- 1/2 cup chopped fresh basil
- 2 large navel oranges
- 3 tbsp olive oil
- 2 tsp sugar
- 4 tbsp apple cider vinegar
- Freshly ground black pepper
- 4 ounces goat cheese
Wash and mix the greens with arugala and basil. Transfer to large serving bowl.
Cut the ends off each orange, peel, and pull apart into segments, removing any pith. Add into the salad greens.
In a small bowl, mix together oil, sugar, vinegar and pepper. Stir well.
Dress the salad and mix together. Slice into small bits the goat cheese, and mix that in.
Serve and eat!
Coming tomorrow, the main dish: Tomato, Broccoli and Mozzarella Pasta Bake. And then there’s dessert: Orange Juice Cinnamon Cake.