Turmeric Orange Vinaigrette
  • 1 Tsp. ground tumeric
  • 1/2 Tsp. chopped garlic
  • 6 Tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 1/2 large orange, peeled and segmented
  • 1 Tsp. dijon mustard
  • 1-1/2 Tsp. balsamic vinegar
  • 1 Tbsp. honey
  • 4 Cups fresh baby arugula
  • 3/4 Cup Driscoll's Blueberries
  • 3/4 Cup Driscoll's Raspberries
  • 4 Ounces soft goat cheese
  • 1 Cup Candied Pecans (see recipe above)
  • Basalmic-Orange Vinaigrette (see recipe above)
Candied Pecans
  • 1 lb. whole pecans
  • 1 Cup confectioners' sugar
  • 1 Tsp. salt
  • 1 Tsp. cinnamon
  • 1/4 Tsp. cayenne pepper
  • 1 Tbsp. honey
  • 1-1/2 Tsp. balsamic vinegar
  • 1 Tsp. dijon mustard
  • 2 egg whites
Candied Pecans
  1. Preheat oven to 300 degrees.
  2. In mixing bowl, whisk together the egg whites, sugar, cinnamon, and cayenne pepper. Whisk until frothy, then, place pecans in egg white mixture and coat generously. Arrange a baking sheet pan with parchment paper or aluminum foil. Spray or grease the pan with oil, then spread the pecans on the pan evenly. Sprinkle with the salt, then bake for 20-25 minutes, or until golden brown, tossing every 5 minutes. Cool for 1 hour and store in plastic or glass container until ready to use. (Note: These are great during the holidays and always a great snack)
Turmeric Orange Vinaigrette
  1. Place all ingredients except oil into a blender. Blend on medium for 10-15 seconds until all ingredients are combined. With blender running, slowly drizzle in the Olive Oil. Then, finish with Salt and Pepper. Store in glass or plastic container in refrigerator until ready to use.
  1. Arrange the arugula among 4 salad plates. Place blueberries and raspberries on top of arugula. Then, crumble goat cheese and pecans over the salad, drizzle with vinaigrette and serve immediately.
Calories 523.80
Total Fat 45.43 g
Saturated Fat 8.86 g
Cholesterol 13.04 mg
Sodium 252.92 mg
Total Carbohydrates 23.99 g
Dietary Fiber 4.81 g
Protein 8.59 g