Blood Orange Arugula Salad

Squeeze juice from 2 of the blood oranges to get 1/2 cup of juice (grapefruit will work if blood oranges are difficult to find). Add vinegar, garlic powder, onion powder, salt and pepper into the juice and mix to combine. Slowly drizzle in the olive oil while whisking—this helps combine the oil and vinegar so they do not separate. Set aside in the refrigerator.

With a knife, cut skin and pith off remaining blood orange, leaving only clean fruit. Cut fruit into sections and place in a large bowl along with the diced pears. (Leave skin on pears as it adds to the presentation.)

Add arugula and toss to mix all ingredients. Drizzle desired amount of dressing over and lightly toss.

Plate lettuce and add chopped pecans. Top with orange sections for appearance. Serve and enjoy.