This arugula celery salad with orange Dijon vinaigrette is perfect when you need a simple green salad to follow the main course. It’s a light flavorful salad that is a cinch to pull together.
I asked a friend to bring a simple green salad to a pot luck recently and Susan brought a salad similar to this one. It was so good, I couldn’t wait to try and reproduce it. The salad includes spicy arugula, baby greens, and crunchy celery slices. I made an orange Dijon vinaigrette with a little spicy red pepper to top it off.
This recipe makes four servings.
Tips
- Adjust the greens as you like. Use more arugula and fewer baby greens for a spicier salad.
- If you aren’t a fan of hot pepper, omit or add less crushed red pepper flakes.
Ingredients
You need the following ingredients to make this arugula celery salad with orange Dijon vinaigrette.
Orange Dijon Vinaigrette Ingredients
This recipe makes a little over a cup of dressing, about double what you need for the salad. You can store the extra in the refrigerator for your next salad.
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar
- 3 tablespoons orange juice
- 1/2 cup extra virgin olive oil
- 1 teaspoon Kosher salt (or a little more to taste)
- Fresh ground pepper to taste
- Crushed red pepper flakes, a few pinches (about 1/8 teaspoon)
Salad Ingredients
- 4 ounces arugula
- 3 ounces baby greens
- 3 celery stalks, washed and cut into 1/4-inch slices
Directions
Make the vinaigrette. In a small bowl, whisk the mustard, vinegar, and orange juice together until blended. Drizzle the oil into the bowl, whisking to combine the ingredients. Whisk in the salt, black pepper, and red pepper flakes. Let the dressing rest a bit, so that the salt dissolves, then taste the dressing. Adjust the salt and pepper if needed.
Assemble the salad. Add the lettuce, arugula, and celery to a serving bowl.
Before serving, add about half of the vinaigrette to the salad and toss it. Add more dressing if you would like.
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- Salad with Creamy Dill Dressing
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- Kale Salad with Apples, Cranberries and Walnuts