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Orange, Arugula, and Kalamata Olive Salad

Photography: Randy Mayor; Styling: Jan Gautro
Yield 8 servings (serving size: about 1 1/4 cups)
Blood oranges add vibrant red color, so use them if you can find them. Pit the olives by crushing with the blade of a chef's knife.

Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 8 cups trimmed arugula (about 8 ounces)
  • 2 cups thinly sliced fennel bulb
  • 3/4 cup vertically sliced red onion
  • 12 sliced pitted kalamata olives
  • 2 cups coarsely chopped orange sections (about 2 pounds)

Nutrition Information

  • calories 62
  • caloriesfromfat 38 %
  • fat 2.6 g
  • satfat 0.3 g
  • monofat 1.8 g
  • polyfat 0.3 g
  • protein 1.4 g
  • carbohydrate 9.4 g
  • fiber 2.3 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 254 mg
  • calcium 65 mg

How to Make It

  1. Combine first 4 ingredients. Combine arugula, fennel, onion, and olives in a large bowl. Drizzle lemon mixture over arugula mixture; toss gently to coat. Top with orange sections.