Orange and Radish Salad with Arugula

Name: Orange and Radish Salad with Arugula
Ingredients: 3 , medium oranges prepared according to illustrations below to make 1 1/2 cups; 5 teaspoons, lime juice from 1 to 2 limes; 1/4 teaspoon, Dijon mustard; 1/2 teaspoon, ground coriander, toasted in small dry skillet until fragrant, about 30 seconds; 1/8 teaspoon, table salt; , ground black pepper; 3 tablespoons, vegetable oil; 5 , radishes, quartered lengthwise and cut crosswise into 1/8-inch-thick slices (about 1 1/3 cups); 4 ounces, baby arugula (about 4 cups)

Side Dishes
Fruit
Vegetables
Quick
Vegetarian
Salads
Easter

Appears in Cook's Illustrated March/April 2004

Slice the oranges into small pieces and use lime juice to make a bold dressing.

SERVES 4

TIME 20 minutes

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