Ginger-Basil Vinaigrette for Orange Arugula Salad


3 Tbs extra virgin olive oil

2 Tbs balsamic vinegar

Dash of pure garlic powder

1tsp freshly grated ginger

1 Tbs chopped fresh basil


In a small bowl whisk together olive oil and vinegar until emulsified. Add dash of garlic powder, ginger and basil and mix. Pour over salad and arugula and gently toss. Top with sliced, peeled oranges. Makes enough for one family size salad.


This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo, vegan, vegetarian, Whole30 compliant®

Originally posted on Happy Healthy Belly's Blog on 6/30/17