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Arugula Salad with Avocado Citrus Vinaigrette
November 18, 2012

The dressing was really good. The fresh herbs makes this. I wouldn't bother if I didn't have fresh herbs. Although I read the reviews and added more liquid ( grapefruit juice) to tarten it up as well as to thin it out. It made twice as much dressing as I needed, perhaps with the additional liquid. The salad itself is a good platform to add to. For the future, I will add mandarin orange, and maybe mushroom slices. After allowing the dressing to blend,it is not quite as oniony as it was when first made. I would NOT add more pieces of onion as the picture depicts. Although the color presentation is beautiful. I am a BIG onion lover, so this is saying something. Maybe using shallots if you are just going to serve the dressing rapidly rather than in a few hours like I did. Also, maybe croutons or something to add a little crunch would spiffy up the salad as well. Next time I will use love loaf with a smear of blue or Camembert cheese or crostini as accents Do NOT use the cheap Parmesan that is dry and grated from a green can... that will look terrible and lack flavor. Get a nice hunk of cheese and shave it,don't grate it. Don't even shred it... Overall, This is a recipe that will go into rotation, with a few tweaks.. I will use it as a main course as suggested.