Dressing
2 cups fresh (not from concentrate) orange juice
½ to ¾ cup extra-virgin olive oil
1 tablespoon rice vinegar
Salt
Salad
2 tablespoons extra-virgin olive oil
16 jumbo shrimp, shelled and deveined
½ teaspoon garlic pepper (optional)
⅓ cup slivered almonds, toasted
4 cups lightly packed baby arugula
2 seedless oranges, peeled and segmented
Recipe and photo courtesy of the North American Olive Oil Association