1 5-oz. pkg. arugula or baby spinach
12 oz. smoked turkey or duck breast, sliced
1 medium red sweet pepper, cut in strips (1 cup)
1/4 cup fresh cilantro
1/2 cup peanut oil or canola oil
1/4 cup orange juice
1/4 cup honey
3 Tbsp. lemon juice
1 Tbsp. Dijon-style mustard
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground black pepper
4 oranges, peeled and sectioned
In a large bowl toss together arugula, sliced turkey, sweet pepper strips, and cilantro.
For orange vinaigrette, in a screw-top jar combine oil, orange juice, honey, lemon juice, mustard, cumin, salt, and pepper. Cover and shake well. Drizzle desired amount of vinaigrette over salad; toss gently to coat. To serve, add orange sections to salad. Cover and refrigerate any remaining vinaigrette up to 2 weeks. Makes 4 servings.