Sleeping Frog Farms

Real Fruits and Vegetables – Cascabel, Arizona

Salad with Arugula, Dandelion Greens and Blood Oranges

Veggies: ,

Yields: two meal-sized portions or 4 to 6 side dishes


Blood Orange Vinaigrette Dressing

1/2            cup          blood orange juice (from about 4 oranges)

1               Tbs          shallots, finely chopped (about 2)

1               tsp           Dijon mustard

1               tsp           sugar

1               Tbs          sherry vinegar

1               cup          olive oil

1/4            tsp           sea salt

1/4            tsp           black pepper


2               Tbs          olive oil

4               oz             king porcini mushroom, thinly sliced

1/4             tsp           red pepper flakes

2                cups         arugula

1                cup          dandelion greens

1/4             cup          red onion, thinly sliced (about 1 onion)

1                                blood orange, peeled and segmented

parmesan cheese thinly sliced

sea salt and black pepper to taste



  1. Whisk together all ingredients except olive oil.  When well-combined, slowly whisk in olive oil in a steady stream.  Season with sea salt and black pepper.
  1. Saute porcini and red pepper flakes in olive oil with salt and black pepper to taste over medium-high until tender.  Remove from heat.
  2. Combine greens, onion and orange.  Toss with dressing to coat.  Divide onto 2 plates, then top with porcini mushrooms and parmesan shavings.


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