Orange, Arugula, and Kalamata Olive Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 62
  • Calories from fat: 38%
  • Fat: 2.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.4g
  • Carbohydrate: 9.4g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 254mg
  • Calcium: 65mg

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

  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.
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