Arugula Salad With Oranges, Feta, and Sugared Pistachios

Name: Arugula Salad With Oranges, Feta, and Sugared Pistachios
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1/2 cup whole shelled pistachios; 1 large egg white, lightly beaten; 1/3 cup sugar; 5 teaspoons orange marmalade; 2 tablespoons lemon juice, plus; 2 teaspoons fresh squeezed lemon juice; 3 tablespoons extra virgin olive oil; 1 small shallot, minced very fine (approx 1 TBS); 1 tablespoon mint leaf, fresh, minced very fine; table salt & freshly ground black pepper; 5 ounces lightly packed baby arugula (8 cups); 2 large oranges, peeled, cut into segments, segments halved and drained to remove excess juice; 3 ounces feta, crumbled (3/4 cup)

Submitted by Bev I Am

"To save assembly time, make the pistachios ahead of time and store in the refrigerator in an airtight container or you could use an equal amount of chopped toasted pistachios. Cook's Illustrated had this recipe in their Nov/Dec 2006 edition."

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photo by I Cook Therefore I

Ready In:: 40mins
Ingredients:: 13
Serves:: 6

ingredients

Sugared Pistachios
¹⁄₂ cup whole shelled pistachios
1 large egg white, lightly beaten
¹⁄₃ cup sugar
Salad
5 teaspoons orange marmalade
2 tablespoons lemon juice, plus
2 teaspoons fresh squeezed lemon juice
3 tablespoons extra virgin olive oil
1 small shallot, minced very fine (approx 1 TBS)
1 tablespoon mint leaf, fresh, minced very fine
table salt & freshly ground black pepper
5 ounces lightly packed baby arugula (8 cups)
2 large oranges, peeled, cut into segments, segments halved and drained to remove excess juice
3 ounces feta, crumbled (3/4 cup)

directions

For Sugared Pistachios:
Adjust oven rack to middle position and heat oven to 325 degrees.
Toss pistachios with egg white in small bowl.
Using slotted spoon, transfer nuts to 8" square baking pan lined with parchment paper; discard excess egg white.
Add sugar and stir until nuts are completely coasted.
Bake, stirring mixture every 5 to 10 minutes, until coating turns nutty brown, 25 to 30 minutes.
Transfer nuts to plate in single layer to cool.
For the Salad:
Whisk marmalade, lemon juice, oil, shallot, mint, 1/4 tsp salt, and 1/8 tsp pepper in large bowl.
Add arugula and oranges; toss and adjust seasonings with salt and pepper.
Divide salad among individual plates; top each with portion of feta and sugared pistachios.
Serve immediately.

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Reviews

Nice and spritely salad, we especially liked the dressing and sugared pistachios, which I made sun dried rather than oven dried.

rosslare
DH and I both really liked this salad, and in fact I will be making that dressing and using it on many many other kinds of salads! I did do a couple things different, but not by much. I used spinach instead of arugula, and gorgonzola instead of feta (because I had it left over.) My ONLY complaint is that the nuts made a TOTAL MESS of my dish because I didn't have parchment paper. Oh well now I know why that was specified!! Thanks a lot for this wonderful salad, it will be a new staple for us!!

I Cook Therefore I

Tweaks

DH and I both really liked this salad, and in fact I will be making that dressing and using it on many many other kinds of salads! I did do a couple things different, but not by much. I used spinach instead of arugula, and gorgonzola instead of feta (because I had it left over.) My ONLY complaint is that the nuts made a TOTAL MESS of my dish because I didn't have parchment paper. Oh well now I know why that was specified!! Thanks a lot for this wonderful salad, it will be a new staple for us!!

I Cook Therefore I

RECIPE SUBMITTED BY

Bev I Am

United States

I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.

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