Orange and Arugula Salad

Randy Mayor; Lydia DeGaris-Pursell
The honey in the vinaigrette balances the salad's peppery, citrusy flavors.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 118
Caloriesfromfat 34 %
Fat 4.4 g
Satfat 1.7 g
Monofat 2.1 g
Polyfat 0.3 g
Protein 3.1 g
Carbohydrate 18.8 g
Fiber 3.6 g
Cholesterol 8 mg
Iron 0.4 mg
Sodium 109 mg
Calcium 121 mg

Ingredients

3 tablespoons fresh lemon juice
1 tablespoon olive oil
3/4 teaspoon honey
2 garlic cloves, crushed
6 navel oranges
3 cups trimmed arugula
6 tablespoons (1 1/2 ounces) crumbled feta cheese

Preparation

Combine first 4 ingredients in a small bowl, stirring with a whisk.

Peel oranges, and cut each crosswise into 6 slices. Arrange 6 orange slices on each of 6 arugula-lined plates. Sprinkle 1 tablespoon feta over each salad, and drizzle each with 1 tablespoon dressing.

Note:

October 2001