Arugula, Mango and Onion Salad with Orange-Rosemary Vinaigrette

Yesterday, after a hard day of giggling over the line, “Welcome to the SH, bitch,” I got home from work and wanted my new favorite Trader Joe’s item: Flat Bread with onions, gruyere and ham. Mmm! It’s really very delicious. But, I felt the need to have a salad or something remotely healthy with it. After a quick survey of the kitchen I came up with half a bag of arugula, a mango that was a day or two away from being too ripe, some parmesan, a sweet onion and the jar of pistachios.

I made a quick orange vinaigrette based on a recipe I found in my e-mail recipe folder* and jwa and I had a satisfying dinner!

Arugula, Mango and Onion Salad with Orange-Rosemary Vinaigrette
1 bag of arugula
1/4 sweet onion, sliced thinly
1 mango, peeled, the flesh cut from the pit and diced
20 pistachios, shelled
1 small handful grated or shaved parmesan cheese

6 tbsp olive oil
2-3 tbsp red wine vinegar
1 tsp dijon mustard
juice of 1 orange
1 clove garlic, minced
1/2 tsp fresh rosemary, finely chopped
dash of cayenne pepper
salt & pepper

Throw all the salad ingredients into a bowl. In a small jar (or a bowl) combine olive oil through salt and pepper. If in a jar, shake until you get a nice emulsion. If you’re doing this in a bowl — whisk. Dress the salad and store any leftover dressing in the fridge (you’ll have some). Toss well and serve…with a tasty flat bread pizza!

This pizza isn’t super heavy, which is nice and it’s very crisp. It went perfectly with the salad.

* Whenever I see interesting recipes online, I copy them and e-mail them to myself and stash them in a folder. There’s tons of recipes there and I have no idea of the original source or how long ago I found them. Yay!