Wolfgang Puck Makes It Healthy

What's This?
Serving size 4


Citrus-Ginger Vinaigrette

½ cup fresh orange juice½ cup fresh lemon juice2 tsp very finely chopped fresh ginger½ tsp powdered mustard2 Tbsp extra-virgin olive oil kosher salt freshly ground black pepper


  1. At least several hours ahead of time, prepare the Citrus-Ginger Vinaigrette. In a small nonreactive saucepan, combine the orange and lemon juices, ginger, and mustard powder. Bring to a boil over medium heat, and then continue boiling until the juice has reduced to ¼ cup, about 10 minutes.
  2. Remove from the heat and set aside to cool to room temperature.
  3. Pour the cooled juice reduction into a bowl.
  4. Whisk the reduction briskly while drizzling in the olive oil.
  5. Season to taste with salt and pepper.
  6. Transfer the dressing to a covered container and refrigerate until ready to use.


Arugula Salad

1 lb baby arugula
3 large tangerines or mandarins
2 Asian pears, cored, peeled, and cut into thick matchsticks, about 3 inches by ¼ inch
¼ cup slivered almonds, toasted
½ cup dried cranberries
kosher salt
Freshly ground black pepper


  1. About 2 hours in advance, prepare the Arugula Salad. Fill a large bowl or basin with ice cubes and water.
  2. Rinse the arugula leaves under cold running water, and then immerse them in the ice water to make them extra crispy. Leave them to soak for 1 hour.
  3. Drain them and pat thoroughly dry with a clean kitchen towel or paper towels.
  4. Transfer to a plastic bag or covered container and refrigerate until just before serving time.
  5. Peel the tangerines or mandarins. With the tip of a small, sharp knife, carefully slit the membrane on each of the segments; then, with your fingertips, assisted by the knife if necessary, peel off and discard the membranes.
  6. Put the segments in a bowl, cover, and refrigerate.
  7. A few minutes before serving, put the arugula leaves in a large salad bowl.
  8. Add half each of the tangerine segments, pear, toasted almonds, and cranberries.
  9. Add the dressing, season to taste with salt and pepper, and toss the salad thoroughly until the leaves are evenly coated.
  10. Leave the mixture in the salad bowl or transfer to an attractive serving bowl or individual bowls or plates.
  11. Garnish with the remaining tangerines, pears, almonds, and cranberries and serve.

More From Kitchen Daily:

Pressure Cooker Lemon Olive Chicken Pressure Cooker Lemon Olive Chicken
Pressure Cooker Lemon Olive Chicken
Cranberry Walnut Cinnamon Rolls Cranberry Walnut Cinnamon Rolls
Cranberry Walnut Cinnamon Rolls
Quinoa Tabbouleh Quinoa Tabbouleh
Quinoa Tabbouleh

Tags: Lunch, Dinner, Appetizer, Salad, Gluten Free, Vegan, Vegetarian, Cranberry, Lemon, Almonds

Terms of Service | Privacy Policy Corporate Site | Advertise With Us