Orange-Ginger Salad

1 c. segments plus 2 Tbsp. juice from 3 large navel oranges
4 scallions, sliced thin
2 c. packaged shredded cabbage/coleslaw mix
1 tsp. soy sauce
1 tsp. honey
1 tsp. grated fresh ginger
1/4 tsp. pepper
3 Tbsp. extra-virgin olive oil
1 (5 oz.) bag arugula
1/2 c. sliced glazed almonds

Roughly chop orange segments and toss with cabbage and scallions in medium bowl. Combine orange juice, soy sauce, honey, ginger, pepper and oil in small jar. Seal tightly with lid and shake dressing to combine. Toss cabbage mixture with 1 tablespoon dressing. Toss arugula with remaining dressing in large bowl and divide among four plates. Top arugula with cabbage mixture and sprinkle with almonds. Serve. Serves four.

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