Ingredients

• 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

Directions

1. In a large bowl toss together arugula, sliced turkey, sweet pepper strips, and cilantro.

2. 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.