Orange, Arugula, and Kalamata Olive Salad

Orange, Arugula, and Kalamata Olive Salad Recipe
Photography: Randy Mayor; Styling: Jan Gautro
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.

Yield:

8 servings (serving size: about 1 1/4 cups)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

David Bonom,

November 2003
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