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Photography: Randy Mayor; Styling: Jan Gautro Photo by: Photography: Randy Mayor; Styling: Jan Gautro

Orange, Arugula, and Kalamata Olive Salad

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.

Cooking Light NOVEMBER 2003

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

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.

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
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Orange, Arugula, and Kalamata Olive Salad recipe

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